It’s the week before Christmas and right in the middle of Hanukkah, a time when sweet treats and festive drinks dominate the table. Yet this year I’m sharing a different kind of favorite: a bright, crunchy celery salad that’s unexpectedly irresistible. I almost saved this for January when everyone resolves to eat lighter, but it’s too good to wait. If you think of celery as a diet-only vegetable, read on — this salad might make you rethink it.
After a second helping, my partner looked up across the table and said, “Maybe I am a celery person.” That surprised me — who declares themselves “a celery person”? — but it captures how transforming the combination of crisp celery, tart green apple, and a lemony, savory dressing can be. The dressing’s secret is a small amount of miso paste. Like anchovy paste, it doesn’t make the dish taste like miso; instead it adds a deep, savory umami note that elevates the whole salad. Right before serving, the dish is finished with crunchy toasted walnuts for texture and fresh parsley for color.
This is an ideal winter salad. Celery is widely available and consistent in flavor year-round, so you can rely on this recipe in any season. The salad’s bright acidity and crunch make it an excellent counterpoint to rich winter mains like braises or roasted meats. It’s light, refreshing, and holds up well when made ahead.
One important tip: buy a whole bunch of celery rather than pre-cut stalks. The leaves are flavorful and add a peppery note that you don’t want to lose. The lemon juice in the recipe helps prevent the apple from browning, and the celery actually becomes crisper as it sits in the dressing. If you make it ahead, reserve about half the dressing to refresh the salad before serving, and add the walnuts and parsley at the last minute for maximum crunch and color.
Celery, Green Apple, and Walnut Salad
Ingredients
-
1/4
cup
extra virgin olive oil -
1
teaspoon
freshly grated lemon zest -
3
tablespoons
freshly squeezed lemon juice
divided -
1
tablespoon
minced shallot
or 1 small minced garlic clove -
1/2
teaspoon
celery seed -
1/4
teaspoon
celery salt -
1/4
teaspoon
miso paste - Kosher salt and freshly ground black pepper
-
5
heaping cups thinly sliced celery stalks
leaves included, sliced on the diagonal -
1
Granny Smith apple
cored and thinly sliced -
1/2
cup
chopped toasted walnuts -
1/4
cup
minced fresh parsley
Instructions
-
At least 1 hour before serving, whisk together the olive oil, lemon zest, 2 tablespoons of lemon juice, shallot or garlic, celery seed, celery salt, miso, and a generous pinch of salt and pepper in a small bowl. In a large bowl, toss the celery and apple with the remaining tablespoon of lemon juice. Add about half of the dressing and toss to combine. Cover and refrigerate until ready to serve.
-
Just before serving, toss the salad with the remaining dressing, then fold in the toasted walnuts and minced parsley. Adjust seasoning to taste and serve immediately.