The Best Homegrown Celery Salad Recipe
Back in April, I saw a Facebook post where someone took store-bought celery and simply replanted the base to reproduce new stalks. It seemed so easy that I had to try it. All I needed to do was take the base and set it in a bowl of water. Sure enough, within a few days, there was a tiny little sprout!
It was fun to watch it grow and thrive with just the water and sunlight. As you can see from the photos, I also attempted to grow romaine lettuce. Both started out looking great; however, the celery was the survivor in this experiment.
Fast forward to May and I planted the celery (and romaine lettuce) in my little garden. It was shortly after that the lettuce wilted and was never seen again, but the celery kept growing! I actually forgot about it for some time until my husband mentioned that I should check it out. Wow, there were multiple stalks, large leaves, and they were all deep green and healthy. Now, what to do with it though…
After I posted about my celery experiment, a friend commented that I should try this celery salad recipe. She stated that she didn’t even like celery, but she loved this salad. Of course, I had to give it a chance! She recommended shaved parmesan and toasted pine nuts, but I used what I had. The result? A refreshing, salty, crunchy, and savory salad that was definitely worth trying!
Now that we’re heading into the cooler weather, keep this in mind for next spring. You could also try this during the winter months by keeping the potted celery inside where there is a lot of natural light. If you’re like me, I always have celery in the refrigerator, so even if you don’t grow your own, I highly recommend making this salad.
- 3 Medium Celery Stalks with Leaves, Rinsed and Chopped or Diced
- 1-2 Tbsps Lemon Juice, Freshly Squeezed
- 1-2 Tbsps Extra Virgin Olive Oil
- Shredded Parmesan
- Walnuts, Toasted
- Heat a small pan on medium heat.
- Add walnuts to the pan and toast. No need to spray the pan with cooking oil – the walnuts will exude their own natural oils. Occasionally move the pan so the walnuts don’t burn. Once browned, set aside.
- Chop the celery stalks and leaves and add to a bowl.
- Add lemon juice and extra virgin olive oil. Using tongs, lightly toss with the celery.
- Top with shredded parmesan and walnuts before serving.