Celery Salad

4 - 6 Servings
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  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 1/4 cup, plus 1 tablespoon freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons minced shallots
  • 1 teaspoon celery seed
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon anchovy paste
  • Kosher salt and freshly ground black pepper
  • 5 cups thinly sliced celery, leaves included, sliced on an angle (about 12 stalks)
  • 4-ounce chunk of Parmesan cheese
  • 2/3 cups toasted walnuts, chopped
  • Flat leaf parsley leaves, torn


  1. At least one hour before serving, whisk the olive oil, lemon zest, 1/4 cup lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt and 1 teaspoon pepper together.
  2. Place the celery in a bowl and toss with remaining 1 tablespoon of lemon juice. (Do not skip this step, it does make a difference). Add dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors develop.
  3. To serve, arrange the celery on a platter, shave the Parmesan onto the celery with a Vegetable Peeler, sprinkle with walnuts, torn parsley leaves, salt and pepper.
  4. Serve immediately.