Certain vegetables get all of the glory when they come in season—like ramps and fiddleheads, the darlings of springtime, or summertime favorites, farm-fresh corn and tomatoes. Other vegetables never seem to get their turn in the spotlight.
Until now. Celery's getting a little star treatment thanks to Joshua McFadden's award-winning cookbook, Six Seasons and our Cookbook Club members who are cooking through it. McFadden has a number of celery dishes (from soup to gratin and more) that the Club loves, but his celery salads have been the runaway favorites. Their rave reviews just might convince you to rescue the ribs languishing in the back of your crisper drawer:
John W. B.: The celery salad is perfectly balanced. Sweetness from dates and almonds, saltiness from the cheese, and earthiness from the celery. I enjoyed this a lot!
Sandra H. S.: Between this cucumber-celery-apricot salad, the celery-apple-peanut salad, and the celery soup recipe from this book we've had more celery within a few days than probably ever in our lives!
Tracey L.: I wasn't super excited about a celery salad....but this was wicked good!!! Highly recommend!
Leah S.: So many interesting and delicious salads in this book. Never would have thought to make a salad based on celery before. Delicious!
Abbie A: Joining team celery salad! It has it all! Sweet, salt, tart, crunchy, nutty.
Cindi R.: Everyone will enjoy this salad, even celery-dislikers—if that's a word.
Anastasia B.: Quote from my teenage daughter, "I don't even like celery, but I like this salad!"
Linda D: The toasted bread crumbs make this dish! Mikey brought home cheap (i.e. gummy) olive bread. But when this stuff was torn into croutons and toasted with olive oil—toasted to the still-chewy stage—and added to the dressed celery—WOW! My new favorite way to eat celery.
Bebe B. C.: This Salad is so delicious, fresh, crunchy, tangy, sweet and zesty! So many flavors going on at once and perfect for a light meal…I highly recommend this one!
Janice A.: Another awesome dish from Six Seasons. I’ve always loved vegetables but because of his book I have expanded my palate, appreciate raw vegetables and am constantly amazed that just a few ingredients provide huge and complex tastes and textures. This salad is bright tasting, light, and healthy. Just plain delicious!
Craving a celery salad by now? Us, too. Here are a few to get you going:
Tell us: What vegetable is seriously underrated and in need of a good PR campaign?
Written by: Lindsay-Jean Hard
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18 Comments
I like it best as raw slices with a bit of Tajin, or sliced thin for sandwiches for some crunch that isn’t wet like cucumbers are. And makes a nice summery salad with tomatoes, cucumbers, cilantro, salt and lime juice. I’m not a fan of it cooked but low carb people apparently like to pretend it’s a potato (?)
I have made it many times and it’s incredible! I toast the almonds in a dry skillet to keep an eye on them and often swap in sliced almonds. Also i cant have parm so i use maybe 2TB of capers instead. Be sure to use soft chewy dates. Amazing dish!
I have added somewhite beans to make it more of a meal for summer lunches
https://www.bonappetit.com/recipe/celery-salad-with-dates-almonds-and-parmesan?intcid=inline_amp
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