Celery Salad Recipe

Prepare celery

Trim the celery: slice off the base and leafy tops. Reserve a few tender leaves for garnish. Wash the stalks thoroughly and pat dry. Slice the celery on the diagonal into 1/8–1/4-inch (3–6 mm) pieces for tender crunch; if you prefer a crunchier bite, cut into 1/4-inch slices.

Prepare apple and fennel

Core the apple and cut into matchsticks or thin wedges about 1/8–1/4-inch thick. If you want to prevent browning, toss apple slices in a tablespoon of lemon juice (taken from the dressing amount) and set aside. Trim the fennel bulb, remove the tough outer layer if needed, reserve a bit of frond for garnish, then thinly slice the bulb crosswise or into julienne strips.

Slice onion and chop herbs

Peel and very thinly slice the red onion into half-moons. Mince the fresh parsley leaves roughly (about 1/4 cup packed).

Assemble base

In a large bowl, combine the sliced celery, apple, fennel, and red onion. Add the minced parsley and toss gently to combine.

Add crunchy and creamy elements

Roughly chop the toasted walnuts or pecans and add to the bowl. Crumble the feta or goat cheese and add it on top; you can reserve a small amount to sprinkle for garnish after tossing if desired.

Finish and serve

Pour the dressing over the salad ingredients (see Dressing section) and toss gently until everything is evenly coated. Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a serving bowl or platter and garnish with reserved celery leaves and fennel fronds. Serve immediately for the best texture.

Combine the dressing: in a small bowl or jar, whisk together 2 tablespoons lemon juice, the Dijon mustard, honey, white wine vinegar, salt, and pepper until smooth.

Emulsify with oil: while whisking continuously (or with the jar lid on, shake vigorously), slowly stream in the 3 tablespoons of olive oil until the dressing is emulsified and slightly thickened. Taste and adjust acidity or sweetness: add up to 1 teaspoon more honey if you prefer sweeter, or another 1/2 teaspoon lemon juice or vinegar if you prefer brighter acidity.

If you reserved a tablespoon of lemon juice to toss apple slices, add that to the assembled salad or to the dressing before tossing so the apple doesn't brown and the dressing flavor is balanced.