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Crisp Celery Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to stronger flavors. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrisp, crunchy, herby, light, savory, sharp

Type of Dishsalad

Ingredients

  • 12 outer ribs celery, trimmed and thinly sliced on the diagonal
  • 6 to 8 inner ribs celery, including the leaves, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper; to taste
  • ½ cup small flat-leaf parsley leaves
  • ¼ cup coarsely chopped fresh mint

Instructions

Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.

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