This crisp, refreshing celery salad combines walnuts, shaved Parmesan, and bright pomegranate arils for a distinctive side that’s attractive enough for a holiday table.
If you often have extra celery on hand, this is a simple, reliable way to turn those leftover ribs into a delicious salad. The textures—crisp celery, crunchy toasted walnuts, and jewel-like pomegranate seeds—pair with a tangy lemon-anchovy vinaigrette for a flavorful, easy dish.
Step by Step Overview:
Begin by separating and washing a bunch of celery under cold running water, removing any obviously wilted leaves. Celery leaves add a fresh herbal note, so keep them if they look bright and crisp.
Trim the base and ends, then slice the celery into thin pieces. A food processor with a slicing disk speeds this up, but a sharp knife works just as well and gives you more control over slice thickness.
For the dressing, zest and juice a Meyer lemon if you can find one; a regular lemon is an excellent substitute. Add the zest and juice to a small bowl.
Whisk in minced shallot (or finely chopped red onion if you prefer), extra-virgin olive oil, a touch of anchovy paste for savory depth, and salt and freshly cracked black pepper. The anchovy paste melts into the vinaigrette and adds umami without tasting fishy.
Whisk vigorously for about 30 seconds until the dressing is emulsified and slightly thickened.
Toss the sliced celery with the dressing in a large bowl, coating each piece. Let the salad sit for up to an hour; during this time the celery will macerate slightly, softening just enough while retaining a pleasant crunch.
When ready to serve, transfer the celery to a platter with a slotted spoon to leave behind any excess dressing. Scatter toasted walnuts, shaved Parmesan, pomegranate arils, and fresh parsley leaves over the top for color and texture.
The salty, nutty Parmesan works beautifully, but you can experiment with other cheeses—crumbled feta or a sharp blue will change the profile if you prefer. This salad pairs nicely with roasted meats, simple soups, or as part of a composed holiday spread.
Recipe Variations
Use these variations to adapt the salad to your taste or what you have on hand. The crunchy celery should remain the central element, but the supporting ingredients are flexible.
- Apple: Substitute 1/2 cup diced sweet apple for the pomegranate arils for added sweetness and crunch.
- Fresh herbs: Replace the parsley with thyme, oregano, basil, or chives for a different herbal note.
- Vinegar: If you prefer vinegar over citrus, try red wine vinegar or apple cider vinegar in place of the lemon juice.
More Salad Ideas
If you enjoy this celery salad, consider other fresh salad ideas such as Cobb Salad, Greek-style zucchini salad, Mediterranean quinoa salad with feta, wild rice salad, or a pear salad. Each offers a different balance of textures and flavors while keeping produce front and center.
Yes. Store the salad in an airtight container in the refrigerator for up to 3 days. If possible, keep any extra dressing separate and dress the salad just before serving to preserve the texture.
Freezing this salad is not recommended, as the celery and pomegranate arils will lose their texture when thawed.
If you try this recipe, please leave a rating and a comment so others can benefit from your notes. I appreciate hearing how you adapted the salad or what pairings you enjoyed with it.
Celery Salad
Ingredients
For the dressing:
- zest of 1 Meyer lemon
- juice of 1 Meyer lemon (about 1/3 cup)
- 1/2 cup extra virgin olive oil
- 1/2 small shallot, minced (about 2 tbsp)
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 tsp anchovy paste
For the celery salad:
- 1 bunch celery, sliced (about 6 cups)
- 1 cup toasted walnuts
- 1/4 cup shaved Parmesan
- 1/4 cup pomegranate arils
- 1/8 cup parsley leaves
Instructions
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Whisk the lemon zest, lemon juice, minced shallot, olive oil, anchovy paste, salt, and black pepper together for about 30 seconds until the dressing is emulsified.
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Pour the dressing over the sliced celery and toss to coat evenly. Let the celery sit for up to 1 hour so it softens slightly and absorbs flavor.
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Transfer the celery to a serving plate with a slotted spoon, leaving any excess liquid behind. Top with toasted walnuts, shaved Parmesan, pomegranate arils, and parsley leaves. Serve and enjoy.
Nutrition
Carbohydrates: 4 g,
Protein: 4 g,
Fat: 32 g,
Sodium: 503 mg
Nutrition is estimated and intended as a guideline for informational purposes only.
Post updated in December 2018. Originally published November 2015.