There’s something absolutely timeless about a crisp, refreshing celery salad that makes you wonder why you don’t make it more often. This isn’t your grandmother’s boring celery dish—it’s a sophisticated, restaurant-quality salad that celebrates the natural crunch and subtle flavor of fresh celery while elevating it with complementary ingredients and a bright, zesty dressing. What makes this celery salad recipe truly special is how it strikes the perfect balance between simplicity and elegance, proving that sometimes the best dishes come from respecting quality ingredients rather than overcomplicating them.
I first fell in love with celery salad during a trip to Italy, where I watched a chef at a small osteria transform humble celery into something absolutely magical. The key, she told me, was using the freshest, crispest celery available and not being afraid to let it shine. Since then, I’ve perfected my own version that incorporates elements I adore: crispy walnuts for texture, sharp Pecorino Romano for depth, fresh herbs for brightness, and a silky lemon-anchovy vinaigrette that ties everything together beautifully. This recipe has become a go-to in my kitchen for weeknight dinners, elegant entertaining, and those moments when you need something nutritious but absolutely delicious.
What I love most about this celery salad is its versatility. Serve it as a light lunch with crusty bread and a piece of fresh mozzarella, present it as a sophisticated starter at dinner parties, or enjoy it alongside grilled fish or roasted chicken. It’s the kind of dish that makes you feel like you’re eating something special without requiring hours in the kitchen. The prep work is genuinely quick—just about 15 minutes from start to finish—and most of that is simply washing and slicing. The result is a salad that’s so elegant and flavorful, your guests will never believe how easy it was to create.
I’m thrilled to share this recipe with you because I genuinely believe every home cook deserves to know how to make a spectacular celery salad. Whether you’re looking to expand your salad repertoire or searching for the perfect side dish for your next dinner party, this recipe delivers every single time. The combination of textures, flavors, and colors creates something that’s not only beautiful on the plate but genuinely crave-worthy. Once you master this classic preparation, you’ll find yourself making it again and again.
For more inspiration on creating elegant side dishes, check out our Best Vanilla Pudding Recipe and Best Dirt Cup Recipe for dessert inspiration. If you’re planning a full menu, our Best Dairy-Free Ice Cream Recipe and Perfect Strawberries and Cream Ice Cream Recipe make wonderful conclusions to any meal. For additional techniques, explore our Easy White Chocolate Ganache Recipe.
If you’re looking for more guidance on salad preparation and techniques, I highly recommend checking out Bon Appétit’s salad collection and Serious Eats’ vegetable guides. For classical preparation methods, New York Times Cooking offers wonderful resources on working with fresh produce.
Ingredients
- 2 bunches fresh, crisp celery (about 8-10 stalks), preferably from the center of the bunch
- 1 cup raw walnuts, roughly chopped
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh mint leaves, thinly sliced
- 2 anchovy fillets, finely minced
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 3 tablespoons high-quality extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional, for subtle heat)
Instructions
- Prepare the walnuts by toasting them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. This step awakens their natural oils and deepens their flavor. Transfer to a plate and let cool completely before chopping roughly.
- While the walnuts cool, thoroughly wash the celery bunches under cold running water and pat dry with paper towels. This ensures maximum crispness and removes any dirt.
- Using a sharp knife, slice the celery stalks diagonally into thin, uniform pieces about 1/4 inch thick. Diagonally slicing creates more surface area and a more elegant presentation than straight cuts.
- Place the sliced celery in a large bowl and set aside. The celery can be prepared up to 2 hours ahead and stored in the refrigerator in an airtight container.
- Make the vinaigrette by whisking together the minced anchovy fillets, lemon juice, white wine vinegar, Dijon mustard, and minced garlic in a small bowl. Allow this mixture to sit for 1-2 minutes so the flavors can meld.
- Slowly whisk the extra virgin olive oil into the vinaigrette in a thin stream, creating an emulsified dressing. Taste and adjust seasonings with salt, black pepper, and red pepper flakes if desired.
- Pour the vinaigrette over the celery and toss gently but thoroughly to coat every piece. Let the salad sit for 5 minutes to allow the celery to soften slightly and absorb the flavors.
- Add the cooled toasted walnuts to the celery mixture and toss gently to combine. The walnuts should be distributed evenly throughout.
- Sprinkle the fresh parsley and mint over the salad and toss one final time to incorporate the fresh herbs.
- Just before serving, top the salad with the freshly grated Pecorino Romano cheese. Reserve a small handful of cheese to sprinkle on individual plates for visual appeal.
- Transfer to a serving platter or individual plates and serve immediately while the celery is at its crispest. Drizzle any remaining dressing from the bottom of the bowl over the top.
Pro Tips
- The quality of your celery makes an enormous difference in this recipe. Look for bunches with pale green, crisp stalks that snap when bent. Avoid celery that appears wilted, brown, or has soft spots.
- If you cannot find good fresh anchovies for your vinaigrette, high-quality anchovy paste works wonderfully. Start with half a teaspoon and adjust to your taste preference.
- Toasting the walnuts is not optional—it transforms them from mild to deeply flavorful and adds essential texture to the finished dish.
- This salad is best served immediately after assembly, though you can prepare all components separately up to 2 hours ahead. Combine just before serving to maintain maximum crispness.
- For a vegetarian version, simply omit the anchovies and increase the lemon juice by one tablespoon, then add one teaspoon of capers (finely chopped) for umami depth.
- The salad pairs beautifully with grilled fish, roasted chicken, or fresh mozzarella and crusty bread for a light lunch.
- If you prefer a milder flavor profile, reduce the anchovy to one fillet or omit entirely. The salad is still delicious though noticeably less complex.
- Fresh mint can be replaced with fresh basil or tarragon if you prefer different herbal notes.
- Store any leftover salad in an airtight container in the refrigerator for up to one day, though it’s best consumed within a few hours of preparation.
- The vinaigrette can be made up to one day ahead and stored in a sealed jar in the refrigerator. Whisk or shake vigorously before using.
- For a more substantial dish, serve this celery salad over a bed of mixed greens or alongside a protein of your choice.