Rosie’s Recipes: Celery salad a light side dish that shines

By on May 16, 2018

With the weather warming up, I tend to lighten up my meals and turn to the ever-versatile salad.

Today, I’m making a celery salad that offers sweet, sour, heat, crunch, bitter, and salty all in one bite. It’s a side dish that shines.

This salad calls for an extra virgin olive oil. Since there are so many different olive oils out there, both extra virgin and the naughtier ones, I suggest you taste test oils before deciding on one.

I like to pick out my oils at Outer Banks Olive Oil Company because they have a huge selection and I’m able to try the oils before I buy.

For this dish, a nice fruity olive oil works well, or you might like one of the citrus infused oils.

Celery Salad
4 stalks celery, with leaves
juice of one lemon
handful of dates, coarsely chopped
handful of whole almonds
Parmesan cheese, shaved, about 1/4 cup
2 TB extra virgin olive oil
¼ tsp red pepper flakes, or to taste
kosher salt
freshly ground pepper

Spread almonds on baking sheet and toast at 350°, about 8 or so minutes, until toasty.
Let cool and coarsely chop.
Thinly slice celery on the diagonal, saving leaves.
Mix celery and leaves, almonds, dates, and lemon juice.
Add Parmesan, oil, and red pepper flakes.
Toss to combine.

Season with salt and pepper, to taste and enjoy.

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