A Crispy Crunchy Light and Tasty Celery Salad for Lunch

by Pamela

celery salad, recipes for celery, what to do with celery, relationship advice

We’ve all done it. You bought that bunch of celery and used 2 or 3 pieces for a recipe, shoved it back in the crisper drawer and only touched it again (while wearing hazmat gloves) when it became a slimy log stinking up your refrigerator and tossed it out. You beat yourself up for (A) forgetting it was in there and not using it (B) for not having a clue what to do with it besides using it in that original recipe or as a peanut butter delivery device. I don’t claim to have a book of recipes for celery (I’ve done the slimy celery removal dance too many times to count), but this crunchy celery salad recipe gives you a great answer to that question of what to do with celery and possibly an excuse to buy more of the crunchy green vegetable.

I don’t know about you, but my crisper drawer is where odds and ends fruits and vegetables go to die. It seems like anything I put in one of those drawers never again sees the light of day (except for when I open up the refrigerator doors to look for something else). I suppose it’s one of those out of sight out of mind things, even though the drawers are see through as is the shelf above the drawers. I don’t feel as guilty as I probably should about this sacred death ground, since I have a couple of composters to toss it into (instead of the trash).

Celery Salad with Walnuts and Fresh Horseradish

This crunchy celery salad recipe is going to have you not only using up that leftover celery, but I’m going to go so far as to say that I think you’ll actually start buying celery just to make this delicious celery salad. I realize that’s a pretty bold statement to make, but this salad is just that good.

Since Craig and I have been trying to lose our McFatty Pants moniker, I’ve been working on lots of recipes for salads that aren’t just big piles of grass clippings with dressing. While we both agree that our waistlines, and butts, need some trimming we aren’t so naive to think we can sustainably eat nothing but vegetable salads until we achieve our desired levels of svelte and sexiness. (ROFLMAO) While working on what to do with celery, and the resulting salad, contains no meat…we both agreed that the flavors and protein from the beans gives the salad the needed heft to actually call it a meal (ok…lunch) and have it keep you full for longer than 10 minutes.

Each ingredient layer of this salad adds more and more flavor to it. As I was tinkering with different ingredients I would notice significant changes in the overall flavor of the salad. Of course, when you’re making something with as few ingredients as this recipe has, that’s not uncommon. But each little thing brought a really noticeable difference in flavor.

There’s a couple of things you might find interesting about the ingredient list in this celery salad. The horseradish in here is fresh horseradish. I posted a recipe for salmon that had a delicious fresh horseradish recipe for a spicy and tangy gremolata topping. But this time the root is grated and lightly fried in the oil that becomes part of the vinaigrette for the salad. By lightly frying the horseradish, you get a slightly sweet and nutty flavor from it and the heat disappears. The other ingredient surprise is that there is no salt added to the vinaigrette. That’s because celery is has a fair amount of sodium that naturally occurs in the plant itself. Really. Taste a small piece of plain celery…I think you’ll be surprised.

What do do with celery - recipes for celery

So check that crisper drawer, and if that bunch of celery is still good and crunchy – RESCUE IT! Make up a batch of this light and tasty celery salad for lunch today. Oh, and if you have some leftover (you might just get carried away eating it and eat the whole batch – I’ll understand) it keeps really well. So now you’ve got a snack for later or lunch tomorrow. Look at you planning ahead. You’re so smart. 🙂

A Crispy Crunchy Light and Tasty Celery Salad for Lunch
 
Prep time
Total time
 
Celery isn't just for slathering with peanut butter. Wondering what to do with celery? This light and crunchy celery salad is the perfect hot weather lunch.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Grated Fresh Horseradish (grated with a microplane or zester)
  • 2 Tablespoons Lemon Juice
  • 1 14.5-15 Ounce Can Garbanzo Beans (drained and rinsed)
  • 8-10 Outer Ribs of Celery (sliced ⅛" thick)
  • 1 Shallot (very thinly sliced)
  • Freshly Ground Black Pepper
  • Celery Leaves (optional)
  • ½ Cup Walnut Pieces (toasted)
  • Freshly Ground Black Pepper
Instructions
  1. Pour oil into skillet and add grated horseradish.
  2. Heat over medium heat.
  3. Stir and keep close watch on the horseradish. You only want it to be a light golden brown in color.
  4. Once you've got the color, remove from heat and pour into a small bowl.
  5. Add lemon juice to the bowl and stir to combine. Set dressing aside.
  6. Toss garbanzo beans into a large bowl, followed by the celery and shallot.
  7. Pour the dressing into the bowl and top with a few grinds of black pepper.
  8. Toss the salad to get everything well coated and let sit for 15-20 minutes.
  9. Add the celery leaves to the salad and toss again.
  10. Divide among plates and top with toasted walnut pieces and serve.
Notes
I used a mandoline to thinly slice the celery and shallots. (Cut 3 or 4 stalks at a time or cutting all that celery will take forever. Just hold them in a bunch and run them over the blade. You can thank my mom for telling you this. She cut them 1 by 1.) If you are cutting the celery by hand and can't/don't want to chop the celery that thin and/or are concerned about those tough strings in celery, you can peel it. Just run your peeler down the stringy ribs before slicing. When you slice it really thin, there's no need to worry about the strings.

 

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