Now that Summer is Over, Try a Celery Salad


Now that it is officially fall, you will start to see a shift in the availability for fresh, local produce. Since a salad-a-day is always on the menu at my house, I am going to start getting creative with the salads I serve. Instead of relying on simple, just-out-of-the-garden greens, I am going to use heartier root vegetables and anything that has a slightly longer shelf life, like celery.

This salad was an inspiration from a similar version I saw in a magazine. I can’t remember where I saw it, but I do remember the gist of it and it looked simple but delicious. This was so easy to make and seemed very unexpected and unusual.

I served it alongside barbecued chicken and creamed corn, and the whole meal went well together. It literally took about five minutes to make, so it is a great option for a quick dish that should make everyone at the table happy. Enjoy.

Celery Salad recipe

The Dish: Celery Salad


  • 1 head celery, bulb trimmed and washed well
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons currants
  • 1/2 cup shaved Parmesan cheese
  • Juice of one lemon
  • 2-3 tablespoons olive oil
  • Salt and pepper


  • Thinly slice the celery and separate the leaves. Add to a bowl.
  • Top with almonds, currants and Parmesan cheese. Toss to combine.
  • Squeeze the lemon juice over the mixture. Add enough olive oil to lightly coat it and generously season with salt and pepper.
  • Toss to mix and serve.


About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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