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Okay, I’m just gonna say it—celery has been done dirty for years. It’s either shoved under a scoop of chicken salad or limping around a crudité tray with dried-out edges and a sad little ramekin of ranch. Poor thing never stood a chance.
But let me tell you something: this salad changed the way I look at celery.
I first had a version of it at a potluck my neighbor Karen hosted. You know the one—she brings something that looks suspiciously plain, and then you taste it and suddenly you’re going back for thirds and asking for the recipe before dessert. Yep. That was this salad.
Crunchy, sweet, salty, tangy, cheesy… it’s not showy, but it gets you. Like, sit-down-and-shut-up good. And the best part? It takes maybe 10 minutes to throw together. Twenty if you count the part where you let it sit and let the magic happen.
Here’s Why You’ll Want to Make It (Like, Today)
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It’s all about texture. That snappy crunch from the celery? Unbeatable.
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Sweet meets salty meets zippy. Golden raisins and honey play nice with lemon and parmesan.
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You can make it ahead. In fact, you should. It gets better while it sits there, thinking about its life choices.
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It looks fancier than it is. Perfect for holidays or those random Tuesdays when you’re just trying to feel like you’ve got your life together.
What You’ll Need (And What You Can Totally Wing)
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12 celery stalks – Just chop ‘em up. I like ¼-inch pieces. Nothing too fussy.
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1 small shallot – Sliced thin so it whispers instead of shouts. Don’t have one? Use red onion and soak it in water for a few minutes to take the edge off.
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⅔ cup pecans – Roughly chopped, not pulverized. Toast them if you’ve got the time. If not? We’re not judging.
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½ cup golden raisins – These are soft and sweet and way less polarizing than the brown ones.
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⅓ cup olive oil – The good stuff if you’ve got it. But really, whatever’s in the bottle next to your stove.
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Juice of 1 lemon – Fresh is ideal, but bottled works in a pinch. We’re not here to gatekeep citrus.
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2 tbsp white wine vinegar – Gives it that tang. Apple cider vinegar works, too.
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1 tbsp honey – Or maple syrup. Or that weird bottle of agave you bought in 2019.
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½ tsp red pepper flakes – Optional, but I vote yes.
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Salt and pepper – Always. Be generous.
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⅔ cup grated parmesan – Toss it in at the end. It ties the whole thing together. Don’t skip it.
Alright, Let’s Make the Thing
Step 1: Throw stuff in a bowl.
Grab your biggest salad bowl. In go the chopped celery, raisins, pecans, and shallot. That’s it for now. Stir it with your hands if you want to feel rustic and connected to the earth. No judgment here.
Step 2: Mix up the dressing.
In a smaller bowl (or a jar with a lid you can shake the heck out of), whisk together the olive oil, lemon juice, vinegar, honey, red pepper flakes, salt, and pepper. Taste it. Adjust if needed. You’re the boss.
Step 3: Pour and toss.
Pour that lovely vinaigrette over the salad base. Give it a solid toss—use tongs or two big spoons or your clean hands like a salad wizard.
Step 4: Let it chill.
This is important. Let it sit on the counter for at least 20 minutes. If you’ve got the time, 30–45 is even better. The celery softens just slightly, and all the flavors start chatting with each other.
Step 5: Add cheese and vibe.
Right before serving, toss in the parmesan. Not earlier, or it gets weird and clumpy. Then serve it up and wait for someone to ask, “Wait… this is celery??”
Want to Fancy It Up?
You totally can:
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Add sliced apples or pears for a little fall moment
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Swap the pecans for toasted almonds or walnuts
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Use goat cheese instead of parmesan (or both… no rules)
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Toss in some arugula if you want to bulk it out a bit
Leftovers? Yes, Please.
Store any leftovers in the fridge, tightly covered, for up to 2 days. It actually tastes better the next day, if you can believe it. Just keep in mind, the pecans might soften a little—but I kind of love that.
Final Thought Before You Go
If you’ve been sleepin’ on celery—this is your wake-up call.
It’s crunchy. It’s classy. It’s wildly underrated. And if you make this salad and bring it to a potluck or picnic, I promise someone is going to ask you for the recipe. (And if you tell them you just threw it together, well… you wouldn’t be lying.)
Give it a try, and then come back and tell me if it changed your mind about celery like it did mine. Or at the very least, made you feel like a salad person for once.
Woodward Celery Salad
Ingredients
- 12 celery stalks, chopped
- 1 small shallot, thinly sliced
- 2/3 cup pecans, roughly chopped
- 1/2 cup golden raisins
- 1/3 cup olive oil
- 1 lemon, juiced
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 2/3 cup grated parmesan
Instructions
- In a large bowl, toss together chopped celery, shallot, pecans, and golden raisins.
- In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, red pepper flakes, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Let the salad sit at room temperature for 20 minutes to allow the flavors to develop.
- Before serving, add grated parmesan and toss gently. Serve immediately.