This Ina Garten Celery Salad transforms humble celery into a showstopping side dish with fresh herbs, toasted almonds, and golden raisins tossed in a tangy-sweet dressing that’ll have everyone asking for the recipe.
Listen, I never thought I’d get excited about celery. I mean, it’s usually just the crunchy thing sitting sadly on a veggie platter, right? But then I tried this Ina Garten celery salad at a friend’s dinner party, and wow—it completely changed my mind.
It’s fresh, it’s elegant, and honestly? It’s the kind of dish that makes you look like you spent way more effort than you actually did.
Table of Contents
What Makes This Celery Salad So Good
Here’s the thing about this recipe: it takes something we usually ignore and turns it into the star of the table. You’ve got crisp celery sliced on the diagonal (fancy!), loads of fresh herbs that make everything smell amazing, toasted almonds for that perfect crunch, and sweet golden raisins that balance out all the savory flavors. The dressing? It’s this beautiful mix of tangy and sweet that just ties everything together.
This celery side dish is perfect for when you need something light and refreshing that’s not just another boring salad. It works beautifully alongside roasted chicken, grilled fish, or even at a fancy brunch. Plus, it actually gets better as it sits, which means you can make it ahead—total win for busy weeknights or when you’re hosting.
Ina Garten Celery Salad
Equipment
- Knife
- Cutting board
- Large bowl
- small bowl
- Whisk
- Skillet
Ingredients
Celery Salad Ingredients
- 6 stalks Celery thinly sliced on the diagonal, use the inner tender stalks if possible
- ½ cup Fresh flat-leaf parsley chopped, Italian parsley works best
- ¼ cup Fresh tarragon chopped, adds signature flavor
- ¼ cup Fresh dill chopped, fresh is key
- ¼ cup Slivered almonds toasted
- ¼ cup Golden raisins
- ¼ cup Olive oil extra virgin
- 2 tablespoons White wine vinegar apple cider vinegar can substitute
- 1 tablespoon Dijon mustard helps emulsify
- 1 teaspoon Honey balances the tangy vinegar
- to taste Salt and black pepper season generously
Instructions
- Wash and trim celery stalks, slice thinly on the diagonal about 1/4-inch thick.
- Toss celery with chopped parsley, tarragon, and dill in a large bowl.
- Add toasted slivered almonds and golden raisins, stir to combine.
- Whisk olive oil, white wine vinegar, Dijon mustard, and honey in a small bowl until emulsified.
- Pour dressing over celery mixture and toss gently to coat.
- Season with salt and black pepper, then let sit 15 minutes at room temperature.
- Serve chilled or at room temperature.
Notes
Ingredients
Here’s everything you’ll need to make this cold vegetable side that’ll steal the show:
| Ingredient | Amount | Notes |
|---|---|---|
| Celery stalks | 6, thinly sliced on the diagonal | Use the inner, more tender stalks if possible |
| Fresh flat-leaf parsley | 1/2 cup, chopped | Italian parsley works best here |
| Fresh tarragon | 1/4 cup, chopped | Don’t skip this—it adds that signature flavor |
| Fresh dill | 1/4 cup, chopped | Fresh is key; dried won’t cut it |
| Slivered almonds | 1/4 cup, toasted | Toast them yourself for best flavor |
| Golden raisins | 1/4 cup | Regular raisins work in a pinch |
| Olive oil | 1/4 cup | Use good quality extra virgin |
| White wine vinegar | 2 tablespoons | Apple cider vinegar can substitute |
| Dijon mustard | 1 tablespoon | Adds depth and helps emulsify |
| Honey | 1 teaspoon | Balances the tangy vinegar |
| Salt and black pepper | To taste | Season generously |
How to Make Ina Garten Celery Salad
Okay, let’s get into it. This is honestly one of the easiest recipes you’ll ever make, but the results are seriously impressive.
Prep Your Celery
Start by giving your celery stalks a good wash—you know how gritty they can get. Trim off the ends and any tough parts, then slice them on the diagonal into thin pieces, about 1/4-inch thick. The diagonal cut isn’t just for looks (though it does look pretty); it actually gives you more surface area for the dressing to cling to. Trust me on this one.
Mix the Fresh Herbs
In a large bowl, toss together your sliced celery with all those gorgeous fresh herbs—the parsley, tarragon, and dill. Gently mix everything so the herbs are distributed evenly throughout the celery. Your kitchen should be smelling absolutely incredible right about now. If you’re anything like me, you’ll be tempted to just eat it as is, but hold on—it gets even better.
Add the Crunch and Sweetness
Time to throw in those toasted slivered almonds and golden raisins. The almonds add this amazing nutty crunch that contrasts perfectly with the crisp celery, and the raisins? They’re little bursts of sweetness that you didn’t know you needed. Give everything a good stir to incorporate all these elements throughout the salad.
Quick tip: If you haven’t toasted your almonds yet, just pop them in a dry skillet over medium heat for about 3-4 minutes, shaking the pan frequently. They’ll turn golden and smell amazing—just watch them carefully because they can go from perfect to burnt in seconds!
Whisk Up the Dressing
Grab a small bowl and whisk together your olive oil, white wine vinegar, Dijon mustard, and honey. Whisk it really well until everything comes together into a smooth, emulsified dressing. The mustard helps everything stay combined instead of separating, which is a neat little kitchen trick. This dressing is tangy, slightly sweet, and has just enough richness from the olive oil to coat everything beautifully.
Bring It All Together
Pour that gorgeous dressing over your celery mixture and toss everything together gently but thoroughly. You want every piece of celery and every herb leaf to get coated with that tangy-sweet goodness. Don’t be shy—really get in there and make sure it’s well-mixed.
Season and Rest
Now comes the important part: season your salad with salt and freshly ground black pepper. Taste it as you go—celery needs a good amount of seasoning to really shine. Once you’ve got the seasoning just right, let the salad sit for about 15 minutes at room temperature. This resting time lets all the flavors meld together and allows the celery to soften just slightly while still keeping that satisfying crunch.
Honestly, this is the perfect time to finish up the rest of your meal or just sneak a few bites to “check the seasoning” again. No judgment here.
Serve and Enjoy
You can serve this celery parmesan salad (okay, there’s no parmesan in this version, but you could totally add some shaved parm if you want!) either chilled or at room temperature. Both ways are delicious, so it really depends on your preference and what you’re serving it with.
Expert Tips for the Best Celery Salad
Choose the right celery. Look for celery bunches with crisp, firm stalks that snap cleanly when you bend them. The inner stalks are more tender and less stringy, so save those outer ones for soup stock. Fresh celery should have bright green leaves attached—that’s your sign it’s fresh.
Slice consistently. Taking the time to slice your celery into uniform pieces means everything will taste consistent in every bite. Plus, it just looks more professional. If you’ve got a mandoline, this is a great time to use it, but a sharp knife works perfectly fine too.
Toast those almonds. I know I mentioned this already, but seriously—don’t use raw almonds. Toasting them takes maybe five minutes and completely transforms their flavor. They go from bland to nutty and aromatic, adding so much more to the dish.
Make it ahead. This is actually one of those magical recipes that tastes even better the next day. The celery softens just slightly, the flavors really develop, and everything just comes together beautifully. You can make it up to a day ahead and keep it covered in the fridge.
Adjust the sweetness. If you’re not into sweet salads, cut the honey in half or leave it out entirely. If you’ve got a sweet tooth, add a bit more or throw in extra raisins. Make it your own!
Variations to Try
Add Some Cheese
Want to make this even more indulgent? Shave some Parmesan cheese over the top right before serving. The salty, nutty flavor pairs incredibly well with the fresh herbs and sweet raisins. You could also try crumbled feta or goat cheese for a tangy twist.
Switch Up the Nuts
Not a fan of almonds? Try toasted walnuts, pecans, or even pine nuts instead. Each one brings its own unique flavor profile. Walnuts add an earthy richness, pecans bring buttery sweetness, and pine nuts are delicate and slightly resinous.
Make It Crunchier
If you love extra texture, add some thinly sliced radishes, diced apple (Granny Smith works great), or even some chopped fennel. They all play nicely with the other flavors and add even more crunch to this already-crunchy salad.
Try Different Herbs
While the parsley-tarragon-dill combo is absolutely classic, you can experiment with other fresh herbs too. Chives, basil, or mint would all be interesting additions. Just keep the total amount of herbs about the same so the balance stays right.
Troubleshooting Common Issues
Salad is too dry? Add a bit more olive oil and vinegar, keeping roughly the same ratio (about 2 parts oil to 1 part vinegar). Toss well and let it sit for a few minutes so the dressing can distribute evenly.
Too tangy for your taste? Add another teaspoon of honey or a pinch of sugar to balance out the acidity. You can also add more celery to dilute the dressing slightly without making more dressing from scratch.
Celery is too tough? Let the dressed salad sit in the fridge for 30 minutes to an hour. The acid in the dressing will soften the celery fibers slightly, making it more tender. Just don’t let it sit too long or it’ll get mushy.
Herbs turned brown? This happens when herbs oxidize after being cut. Make sure you’re using a sharp knife to minimize bruising, and dress the salad right before serving if you can. If you need to prep ahead, keep the herbs separate until the last minute.
Storage, Reheating, and Kitchen Waste Ideas
Here’s how to make this cold vegetable side last and use up every bit:
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator (covered) | 2-3 days | Store in an airtight container; bring to room temp before serving |
| Make-ahead (undressed) | Up to 1 day | Keep celery and herbs separate from dressing until ready to serve |
| Freezer | Not recommended | Fresh herbs and celery don’t freeze well; texture suffers |
Reheating: Don’t! This salad is meant to be served cold or at room temperature. Just take it out of the fridge about 15-20 minutes before you plan to serve it to take the chill off.
Kitchen waste ideas: Got celery leaves leftover? They’re actually super flavorful—toss them into soups, stocks, or even blend them into your next smoothie.
Those outer celery stalks that are too tough for salad? Chop them up and freeze them for making stock later. And if you’ve got extra herbs, chop them up and freeze them in olive oil in an ice cube tray for quick seasoning anytime.
Nutrition Information
Here’s the breakdown per serving (recipe serves about 6):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 |
| Total Fat | 11g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 85mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 2g |
| Sugars | 7g |
| Protein | 2g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
Ina Garten Celery Salad FAQs
Can I make this Ina Garten celery salad ahead of time?
Absolutely! This is actually one of those great make-ahead dishes. You can prep it up to a day in advance and store it covered in the fridge. The flavors will deepen and develop as it sits, making it even tastier. Just give it a good toss before serving and adjust the seasoning if needed.
What can I serve with this celery side dish?
This salad pairs beautifully with so many things! Try it alongside easy blueberry muffins for brunch, with roasted chicken or grilled fish for dinner, or as part of a spread with tea party cucumber sandwiches and lobster tail. It’s light and refreshing enough to complement richer main dishes without competing for attention.
Can I substitute dried herbs for fresh?
I really wouldn’t recommend it for this recipe. Fresh herbs are what make this salad so bright and flavorful—dried herbs just won’t give you the same result. If you absolutely have to substitute, use about one-third the amount of dried herbs, but honestly, the salad won’t taste quite the same.
How do I keep the celery crispy?
The key is to not overdress the salad. Start with the dressing amount in the recipe and add more if needed rather than dumping it all in at once. Also, make sure your celery is completely dry after washing—excess water will dilute the dressing and make everything soggy. If you’re making it ahead, you can even keep the celery and dressing separate until just before serving.
Can I add protein to make this a main dish?
Sure! Grilled chicken, shrimp, or even chickpeas would be great additions if you want to turn this into a light lunch or dinner. Just adjust the dressing amount accordingly since you’ll have more ingredients to coat. You could also serve it over mixed greens to make it more substantial.
Time to Make This Happen
There you have it—a celery salad that’ll actually make you excited about vegetables. It’s crunchy, it’s flavorful, and it’s way easier to make than it looks. Whether you’re bringing it to a potluck, serving it at a dinner party, or just making it for yourself on a Tuesday night, this recipe is a total winner.
Give it a try, and I bet you’ll be making it on repeat. Don’t forget to pin this to your Pinterest boards so you can find it easily next time, and definitely drop a comment below to let me know what you think! Did you add any fun variations? Did your family actually get excited about celery? I want to hear all about it.
And hey, if you’re looking for more delicious sides and brunch ideas, check out this berry French toast casserole or treat yourself to some chocolate fondue for dessert. Happy cooking, friends!
