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Celery Salad with Lemon-Parmesan Vinaigrette

Celery Salad with Lemon-Parmesan Vinaigrette

By Hisham Ali HassanNovember 18, 2025

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

This quick, yet elegant five-ingredient salad is full of texture and clean, simple flavors. It’s a welcome addition to a rich meal, such as a Thanksgiving spread or other holiday menu. If convenient, after tossing the celery and shallot with the dressing cover and refrigerate the salad up to two hours. Add the parsley just before serving so the herb remains bright and fresh. If serving a large crowd, the recipe is easily scaled up by half or even be doubled.

Tip

Don’t serve the salad without first letting it stand for 15 minutes. This softens the raw, fiery edge of the shallot and also gives the celery a chance to absorb some of the seasonings for a fuller, rounder flavor.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 2

    tablespoons lemon juice

  • ½

    ounce Parmesan cheese, finely grated (¼ cup)

  • Kosher salt and ground black pepper

  • 1

    pound bunch celery, trimmed and sliced ⅛ inch thick on the diagonal

  • 1

    medium shallot, halved and thinly sliced

  • 1

    cup lightly packed fresh flat-leaf parsley

Step 1

In a large bowl, stir together the oil, lemon juice, Parmesan and ½ teaspoon each salt and pepper. Add the shallot and celery, then toss well. Let stand at room temperature for 15 minutes, or cover and refrigerate up to 2 hours.

Step 2

If the salad was refrigerated for an hour or longer, let it stand at room temperature for 10 to 20 minutes. Toss in the parsley. Taste and season with salt and pepper, then transfer to a serving dish.