Crunchy, refreshing, and bursting with salty, briny, and cheesy flavors, this simple Italian celery salad has become a regular on my Italian dinner night menu!
The first bite I took from this Italian celery salad was a surprise. I love the bright crunch of celery so I was looking forward to make something celery forward. But since I didn’t have a lot of ingredients after being away from home for a couple of weeks, I resorted to keeping it as simple as possible, using a combination of ingredients that scream Mediterranean flavors.
What makes this Italian celery salad so delicious is in the 20 to 30 minutes it takes to chill in the fridge. Not only does it make it super refreshing, it also gives the celery time to absorb the overall flavors from the other ingredients. What happens when celery is combines with anchovies, garlic, and olive oil is mind blowing. The anchovies become less pungent, the raw garlic mellows and becomes a little sweet, and the olive oil infuses a fruity element with a little spiciness. The result is…perfect.
Table of contents
Italian Celery Salad Ingredients
- Celery: Three perfectly bright green stalks of celery with the leaves included.
- Olive oil: Since this recipe only uses 5 ingredients, it’s important that every single ingredient be of the highest quality for the salad to shine. That’s why using a high quality olive oil is imperative. Pick one that’s cold pressed and that’s used as a finishing oil (for drizzling).
- Anchovies in oil: Canned or jarred anchovies in oil are very salty and fishy and are the flavor base of this salad.
- Garlic: One small to medium size garlic clove to add a little spiciness and a floral element. If you are sensitive to garlic, slice the clove in half, lengthwise, and remove the stem in the center. This will remove a lot of the pungent after taste that garlic is famous for.
- Parmesan cheese: Do not use the cheap Kraft grated parmesan cheese as it doesn’t taste anything like the real thing. Instead, buy a block of parmesan cheese or pecorino romano and grate it yourself. This will infuse the salad with plenty of umami and tangy flavors.
How To Make Italian Celery Salad
- Prep the ingredients. Chop the celery and garlic on a cutting board. Take the anchovies out of the can or jar, pat them dry with a paper towel, and chop them. Grate the parmesan cheese using a box grater or a lemon zester.
- Make the salad. Put the celery, garlic, anchovies, and olive oil in a mixing bowl, and toss to mix.
- Cool the salad. Put the salad in the fridge and leave it for 20 to 30 minutes, or until it’s cold.
- Serve it. Take the salad out of the fridge and top it with freshly grated parmesan cheese. Serve it as is, with bread, as an appetizer, or as a side.
Picking the Best Celery
For this salad to taste best, it’s important to use fresh celery that’s vibrant and high in moisture. To pick the best celery:
- Hold it in your hand. It should feel heavy for its size, which means it’s high in water. Celery that’s old and dry feels lighter because the stalks are hollow in the center.
- The stalks should be squeaky and firm. The stalks should feel firm and squeezing the bunch should make a squeaky sound.
- It should be light to medium green. Light to medium green celery is grown away from direct sunlight and is mild, sweet, and less stringy. Deep green celery is richer in chlorophyll and vitamin C because it’s grown in direct sunlight, but it also has a stronger and more bitter taste.
- No bruising or wilting. The leaves and stalks should be firm and have no bruises or discoloration.
Storing the Salad
Transfer the salad to a storage container and refrigerate it for up to 2 days. It can also be saved in the same bowl as it was served, covered with plastic wrap.
What to Serve with Italian Celery Salad
This Italian celery salad can be served as an appetizer or a side to pretty much anything! But it does go best with other dishes that are from the Mediterranean coast. Some of my favorites are:
- Ribollita soup
- Pan seared cod with tomato balsamic sauce
- Chicken piccata
- Spaghetti bolognese
- Salmon en papillote
- Boeuf bourguignon
Other refreshing salads you might like to try: Tomato and smoked salmon salad, shaved carrot salad, nicoise salad, creamy cucumber tomato salad, detox red cabbage slaw, strawberry tomatillo and watermelon salad.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Italian Celery Salad
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Italian
- Diet: Low Calorie
Description
Crunchy, refreshing, and bursting with salty, briny, and cheesy flavors, this simple Italian celery salad will take you back to the Mediterranean coast!
Ingredients
- 3 celery stalks
- 1 garlic clove
- 2 anchovy fillets in oil
- 1 tablespoon high quality olive oil
- Pinch of salt
- Freshly grated parmesan cheese
Instructions
- Chop the celery. Chop the celery and leaves into bite size pieces.
- Slice the garlic. Thinly slice the garlic.
- Slice the anchovies. Pat each fillet with a paper towel to remove excess oil, and finely chop them.
- Put the salad together. In a bowl, add the celery, garlic, anchovies, and olive oil, and gently toss to combine.
- Chill the salad. Refrigerate the salad for 20 to 30 minutes (it tastes best when itโs cold).
- Add more seasoning. Transfer the salad to a serving plate and top with a sprinkle of salt and freshly grated parmesan. Serve.
Notes
Storage: Transfer this celery salad to a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 1.3g
- Sodium: 308mg
- Fat: 8.9g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 1.6g
- Protein: 3.8g
- Cholesterol: 7mg
