marinated celery salad with chickpeas and parmesan


For the salad:

  • 3 tablespoons sherry vinegar, more as needed
  • 1 tablespoon Dijon mustard
  • ½ teaspoon maple syrup or honey
  • Salt and ground black pepper
  • 2 garlic cloves, smashed and peeled
  • ⅓ cup extra-virgin olive oil, more as needed
  • 4 cups cooked or canned chickpeas
  • 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
  •  1/4 cup thinly sliced red onion
  • 1 to 2 cups loosely packed celery leaves, coarsely chopped
  • 1 pint small tomatoes, halved
  • ¼ cup loosely packed basil leaves, rolled and julienned
  • 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

For serving (optional):

  • 1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
  • Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves
  • Nutritional Information


  1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
  2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
  3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
  4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
  5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

cucumber, celery, & sweet onion salad with sour cream dressing


  • 3 tbsp. sour cream
  • 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. chopped fresh dill, plus more for serving
  • Pinch sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 English cucumbers, thinly sliced
  • 4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
  • 1 small sweet onion, halved and thinly sliced


  1. Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
  2. Serve topped with dill.

Tomato, Sweet Onion, and Celery Salad


  • 2 to 3 ripe tomatoes, sliced crosswise 1/8 inch thick
  • 1 sweet onion, sliced crosswise 1/8 inch thick
  • 3 celery stalks with leaves, thinly sliced crosswise
  • 2 tablespoons thinly sliced fresh basil
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons heavy cream
  • Coarse salt and freshly ground pepper


  1. Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.

  2. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.

Celery-and-Cucumber Salad with Herbs


  • 6 celery stalks, thinly sliced crosswise
  • 1 English cucumber, peeled, seeded, and thinly sliced crosswise
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.