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Celery, Radish, and Herb Salad

Celery, Radish, and Herb Salad

Photo by Quentin Bacon

That bunch of celery sitting in your refrigerator is used to its work-horse roll in recipes where it is essential, but mostly underappreciated. But given a chance at center stage, boy does it rise to the occasion! This salad celebrates celery’s best assets from its tender, crunchy center ribs to its surprisingly flavorful and tender leaves.  Tossed with peppery radishes, fresh herbs and shavings of parmesan cheese, in a simple lemon and olive oil dressing, it is a salad that is right for every season, equally suitable with a sandwich for a summer picnic as it is with a soup.


1 large bunch celery, with leaves (about 2 pounds)
3 large or 4 medium radishes
2 tablespoons lightly packed fresh Italian parsley leaves
2 tablespoons lightly packed fresh mint leaves
1 ½ tablespoons extra-virgin olive oil
½ small lemon
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 ounce Parmesan cheese


Remove the 6 or 7 outermost dark green celery stalks and reserve for another use. Cut the core away from the remaining paler, leafy stalks. Slice them thinly on the bias, only coarsely chopping the leaves, and place the sliced stalks and leaves in a large bowl.

Slice the radishes thinly and add them to the bowl along with the parsley. Tear any larger mint leaves in half and add the mint to the bowl.

Drizzle with the oil, the juice of the lemon (about 1 tablespoon), salt, and pepper and toss to combine.

Shave the Parmesan cheese with a vegetable peeler into thin, wide strips. Serve the salad garnished with the Parmesan shavings.

Serving size: 1 cup salad and about 5 Parmesan shavings

Calories 90; Total Fat 7g (Sat Fat 2g, Mono Fat 4.6g, Poly Fat 0.6g); Protein 3g; Carb 4g; Fiber 2g; Cholesterol 5mg; Sodium 340mg

Excellent Source of: Vitamin K

Good Source of: Calcium, Folate, Vitamin A, Vitamin C

Copyright 2016 Ellie Krieger All rights reserved

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