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sliced celery salad with nuts and cheese on a large white oval plate

Celery Salad with Chives, Pecans and Gruyère

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4.50 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 5 cups (6 servings)
Category Side Dish
Cuisine American
Author Lauren Grant

Description

A light, fresh and super simple crunchy celery salad! Enjoy as a lunch or serve alongside something savory for a perfectly balanced meal.

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • kosher salt
  • red pepper flakes
  • 1 bunch celery, 10 large stalks, preferably with leaves intact
  • ½ cup toasted and chopped pecans
  • ⅓ cup chives, cut into 1-inch pieces
  • 2 ounces Gruyère cheese, shaved

Instructions

  • In a large bowl whisk together oil, vinegar, Dijon, and honey; season with salt and red pepper flakes.
  • Wash and trim celery (reserve celery leaves). Thinly slice celery on the bias. Chop celery leaves.
  • Add celery, half the pecans, half the chives, and half the Gruyère to the bowl with vinaigrette. Toss to combine, season with salt to taste, then transfer to a serving plate.
  • Top salad with remaining pecans, chives, and Gruyère. Sprinkle celery leaves and additional red pepper flakes over top. Serve immediately.

Notes

Toasting nuts: arrange the nuts in an even layer on a baking sheet. Toast in a 350ºF (177ºC) oven until fragrant and golden brown, about 8 minutes.
Make it vegan: skip the cheese and use maple syrup instead of honey.
Storage: store any leftovers in an airtight container in the refrigerator for up to 2 days. 
 

Nutrition

Calories: 159kcalCarbohydrates: 4gProtein: 4gFat: 15gSaturated Fat: 3gCholesterol: 10mgSodium: 74mgFiber: 2gSugar: 2.5g
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