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Walnut & celery salad

Walnut & celery salad


  • 4 sticks celery
  • 1 celery heart
  • 75g (3/4C) walnut haves, toasted
  • 1T Dijon mustard
  • 2T tarragon or white wine vinegar
  • ½ clove garlic, finely chopped
  • 4T extra virgin olive oil


  • Using a mandoline or vegetable peeler, shave celery sticks into long ribbons and place in a bowl of iced water.
  • Finely slice celery heart and reserve pale yellow leaves.
  • In a large bowl combine mustard, vinegar, garlic and oil and season well.
  • Drain celery ribbons and toss through dressing along with the sliced celery heart and leaves.
  • Arrange on a serving platter and sprinkle over walnuts.

many thanks to  StoneSoup

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