“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.

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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

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Instructions

1. 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.
2. 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.
3. Toss and Coat:
   Pour the dressing over the salad mixture and toss thoroughly, ensuring all the ingredients are coated with the vinaigrette.
4. 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.
5. 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.