Three Crunchy Celery Salads

Celery is mostly known as an ingredient for flavoring soups and stocks, but in summer, I find myself using it more on its own right, as a base for great tasting fresh and crunchy salads. I just love the salty-sweet-juicy flavor and crispy texture of fresh celery, combined with other vegetables and fruits.
Here are a few of my favorite summer salads. Try them, and feel the crunch. 🙂

Waldorf salad with red grapes
Originated in the Waldorf hotel in NYC around 1896, the original version contained celery, apples, walnuts and mayonnaise. Many variations followed, but the base is always celery and apples. Here I’ve added red grapes to the salad, for color and taste. It’s a wonderful salad to serve for brunch, with roasted meats or fish, or on its own as a first course.

In a large bowl, mix about 6-7 stalks celery heart, with a bit of the leaves on, sliced thin, 2 large granny smith apples, peeled and grated, 1 cup red grapes, deseeded and cut in quarters, juice of ½ a lemon,1/3 cup good quality mayonnaise, 1 tsp sugar, 1 tsp salt, a handful of chopped pecans, ¼ tsp freshly ground black pepper. Mix well. Cover and place in the fridge for an hour, to let the flavors develop. Mix again before serving. Serve cold.

Celery and radish salad:
The flavors and colors of celery and radishes go so well together. This very simple salad is great when freshly made, but if you have leftovers, keep them in an airtight containers in the fridge overnight and you’ll get tasty pickled salad.

In a large bowl, mix equal amounts of chopped fresh celery and thinly sliced radishes. Add fresh lemon juice, salt and pepper, and extra virgin olive oil. Mix well and serve, or keep overnight in the fridge, for quick pickles.

Colorful chopped salad:
So simple and so tasty, and even healthy – can’t ask for more… 🙂

In a large bowl, mix together: diced celery, carrots, apples and mini peppers. Add fresh lemon juice and season with salt, black pepper and extra virgin olive oil. The salad is great fresh, but will keep well in an airtight container in the fridge for up to 3 days.