This salad is so crunchy and so satisfying. Wonderful as a meal, side dish or a late night snack.

kathy racoosin celery salad


Celery Salad
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  1. 1/2 cup good olive oil
  2. 2 tsp. grated lemon zest
  3. 1/4 cup plus 1 TBS freshly squeezed lemon juice (about 3 lemons)
  4. 2 tbs minced shallots
  5. 1 tsp celery seed
  6. 1/2 tsp celery salt
  7. 1/2 tsp anchovy paste
  8. 1 cup edamame
  9. 5 cups thinly sliced celery hearts, tender leaves included (slice at an angle, about 12 stalks)
  10. 4 oz. chunk of aged parmesan cheese
  11. 2/3 cup toasted walnuts, coarsely chopped
  12. 1 can hearts of palm, (thinly sliced at an angle)
  13. 2 endive hearts, sliced thin crosswise
  14. salt & pepper
  1. Whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 tsp. of salt, & 1 tsp. of pepper. Set aside. Place the celery in a mixing bowl & toss with remaining 1 tbs of lemon juice & 1/2 tsp salt. Cover and refrigerate for at least an hour to allow the celery time to crisp & flavors to develop. (well worth this step)
  2. When ready to serve, add hearts of palm and edamame to the celery, add dressing. Shave parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, salt & pepper. Serve immediately.
Adapted from Kathy Racoosin
Adapted from Kathy Racoosin
Kathy Dishes



Categories: appetizers, salad

2 Responses so far.

  1. This sounds really good….!

    Quick question ? What type of Olive Oil do you use (ie. good ones)…! Need suggestions please!!

    Thanks Kathy

  2. kathy rac says:

    Hi Lisa,
    I usually like to buy a good olive oil from Italy and I only use it in dressings or to finish a dish. For cooking I use an oil with a high smoke point like Sunflower oil. Hope this is helpful 🙂

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