“My husband has never willingly eaten a bite of celery in his life, but he had SECONDS of this salad.”
Woodward Celery Salad
This crisp and flavorful salad puts celery in the spotlight, offering a satisfying mix of textures and a balance of sweet, savory, and tangy flavors. It’s a quick, refreshing option for a side dish or light lunch.
Ingredients
For the Salad
| Ingredient | Quantity |
|---|---|
| Celery stalks, chopped | 12 |
| Small shallot, thinly sliced | 1 |
| Pecans, roughly chopped | ⅔ cup |
| Golden raisins | ½ cup |
| Grated Parmesan | ⅔ cup |
For the Dressing
| Ingredient | Quantity |
|---|---|
| Olive Oil | ⅓ cup |
| Juice of a Lemon | 1 |
| White Wine Vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Red Pepper Flakes | ½ teaspoon |
| Salt and Black Pepper | To taste |
Instructions
- Assemble the Salad:
In a large mixing bowl, combine the chopped celery, golden raisins, sliced shallot, and chopped pecans. Gently toss to distribute everything evenly. - Prepare the Dressing:
In a separate bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, red pepper flakes, and a pinch of salt and pepper until smooth and well emulsified. - Toss and Coat:
Pour the dressing over the salad mixture and toss thoroughly, ensuring all the ingredients are coated with the vinaigrette. - Let It Rest (Optional but Ideal):
For best flavor, let the salad rest for at least 20 minutes. This allows the celery to soak up the dressing and the flavors to develop fully. - Finish with Parmesan:
Right before serving, sprinkle the grated Parmesan over the salad and give it a final toss. Serve chilled or at room temperature.
