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    Crisp Celery Salad with Anchovy-Garlic Dressing

    clock-icon30 minutes
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    Pixicook editorial team

    A refreshing and savory salad perfect for a light lunch or as a side dish, featuring crisp celery, anchovy-garlic dressing, and crunchy croutons.

    Ingredients for Crisp Celery Salad with Anchovy-Garlic Dressing

    units in
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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Celery, cut into bite-sized pieces

    0 lb

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    Anchovy Fillets, minced

    each

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    Garlic Clove, minced

    each

    Substitute chevron-down

    Parmigiano Reggiano Cheese, freshly grated

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    to taste

    Substitute chevron-down

    Lemon Juice

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Torn Croutons

    cups

    Substitute chevron-down

    How to Make Crisp Celery Salad with Anchovy-Garlic Dressing

    1. Soak Celery

    Cut the celery into bite-sized pieces, including some inner stalks and leaves if possible. Place the celery in a bowl of ice water and let it soak for 20 minutes to ensure it becomes exceptionally crisp.

    2. Prepare Dressing

    In a medium bowl, combine the minced anchovy fillets, minced garlic, and ½ cup of freshly grated Parmigiano-Reggiano cheese. Drizzle in extra-virgin olive oil and use the back of a spoon to mash the ingredients into a coarse paste.

    3. Drain and Dry Celery

    After soaking, drain the celery thoroughly and spin it dry using a salad spinner. Transfer the celery to a medium bowl.

    4. Combine Dressing and Celery

    Squeeze the juice of half a lemon over the mashed anchovy mixture and add freshly ground black pepper. Pour the dressing over the celery and toss until well-coated. Adjust seasoning with kosher salt, more lemon juice, additional Parmigiano-Reggiano, or pepper as needed.

    5. Add Croutons and Serve

    Gently fold in the torn croutons, ensuring they are evenly distributed. Sprinkle extra Parmigiano-Reggiano on top and drizzle with a little more olive oil. Serve immediately.

    Variations

    Autumn Harvest Salad

    Use shaved Brussels sprouts as the base, add in roasted butternut squash cubes, and switch the dressing to a balsamic vinaigrette with a hint of maple syrup. Top with toasted pecans and dried cranberries.

    Italian Celery Salad

    Use a Caesar-like dressing with anchovy, garlic, lemon, and Parmesan. Optional Add-ins

    Mediterranean Crunch Salad

    Replace celery with a mix of cucumber, red bell pepper, and red onion. Add Kalamata olives and feta cheese, and use red wine vinegar in the dressing. Omit anchovies for a vegetarian version, and add extra herbs like oregano and mint.

    Vegetable Base Swap

    Replace celery with thinly sliced fennel, shaved Brussels sprouts, or a combination of crisp lettuce varieties for a different texture and flavor profile.

    Asian-inspired Celery Salad

    Replace anchovy-garlic dressing with a blend of soy sauce, sesame oil, rice vinegar, and a touch of honey. Optional Add-ins

    Pitfalls and tips

    Quality Ingredients

    Choose fresh, crisp celery with bright green leaves and high-quality anchovies packed in olive oil for a more tender and flavorful salad.

    Dressing Balance

    Use a good extra virgin olive oil base, finely minced garlic, and mashed anchovies for a balanced anchovy-garlic dressing.

    Paring the Celery

    Remove the tough outer strings with a vegetable peeler and slice the celery thinly on a diagonal for better dressing adherence and visual appeal.

    Final Touches

    Consider a squeeze of fresh lemon juice or a sprinkle of lemon zest, and maybe a dusting of freshly grated cheese for extra flavor.

    Chill the Celery

    Soak sliced celery in ice water for 15 to 20 minutes to enhance crispness, then dry well before dressing.


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