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Can anyone share the celery salad recipe from the December issue of Saveur?

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This was mentioned on a thread about salads sans lettuce. Sounds good but I cannot find it online. Is anyone able to paraphrase?

Many thanks.

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  1. It is a bunch of celery (save the white inner stalks for something else) chopped along with the leaves. Dress simply with a dressing made of 1 Tbs. white wine vinegar, 1 tsp. Dijon mustard, salt and freshly ground pepper and 1/4 C. evoo whisked in slowly.

    Light, fresh and delightful. Maybe I'll make some again tonight. We were really surbrised with it.

    1 Reply
    1. re: Candy

      I made the celery salad to go alongside a crab cake appetizer at a dinner party last month, with some beautiful celery from the farmer's market. It was a nice contrast to the crab and a great salad! I shaved the celery thinly with a mandoline for a less rustic presentation but for a "regular" night chopping it is just fine.

    2. I love celery, this sounds delicious. Thank you so much for posting!

      1. I made the salad to go with tonight's supper. After taking a taste I just had to fill a bowl and eat it up now, before supper. Delicious. Wanted to let you know how much I enjoyed it. I'm anxious to serve it to the family in a few minutes.

        So easy, so good. Many thanks, Candy!