Celery Citrus Salad || Hitchhiking to Heaven

C is for Celery Citrus Salad

We are having warm spring temps here. It’s almost 80 degrees! That pleases me for many reasons, mostly having to do with the garden and a long list of dirt-digging tasks. But it’s also a perfect day to have this Celery Citrus Salad for lunch. Doesn’t it look like spring?

Last week I wrote about a successful Cauliflower Pie that I made, but this salad is the “official” entry for my personal veggie challenge, in which I am working my way through the vegetable alphabet and posting a related recipe on the last day of every month. (So far: A is for Artichoke and B is for Bok Choy.)

Last year, celery grew very well for me in a half-wine barrel.  Right now, my celery plants are babies — about 3″ tall — but I’ll be glad to have something new to do with that celery when it’s ready. (When I got caught with too much last year, I enjoyed making ultra-simple Summertime Celery Water, which is a refreshing, mineral-rich drink for hot days.) If you have a favorite way to use celery — something that takes it beyond its unfair reputation for being nothing but boring diet food — would you share in the comments?

The original recipe for this salad came from the free, take-away magazine published by Whole Foods. I like to pick up a copy when I shop there because I often find good, budget-friendly recipes in it. (This, despite the universal understanding that Whole Foods is not the most budget-friendly place to shop. Their large assortment of clear, practical recipes makes the Whole Foods shopping experience more sane.) Whole Foods has a well developed recipe forum on its website, too.

I did make some changes to the original recipe. I cut the amount of celery called for to reflect the amount I had. I replaced regular balsamic vinegar with golden, to keep the color bright. I added flowering miner’s lettuce from our yard and a handful of chopped pecans. This is one of the best things about salads; they invite play.

If I’d had time, I would have followed Kaela’s lead and made honey roasted nuts to top my salad. (She posted those just this morning and I wasn’t quite fast enough to get my head around them, but I will make them sometime soon.) Still, I’m not complaining about the pecans. They added great flavor and enough substance to make the salad act more like a meal.

Celery Citrus Salad

5 tangerines or mandarin oranges (I used Clementines)
1/4 cup feta cheese
2 tablespoons golden balsamic vinegar
1 cup roughly chopped celery leaves
2 cups sliced celery
4 cups (approximately 1/4 pound) mixed salad greens
1/2 cup chopped pecans
cracked black pepper

Squeeze the juice from one of the fruits into a large bowl. Add the vinegar and cheese and mix well with a fork, mashing the cheese as you go. Peel the remaining fruit and separate into segments, removing any stringy bits before adding the segments to the bowl. Add celery leaves, sliced celery, and salad greens, and toss well. Top with chopped pecans and add cracked black pepper to taste.

Happy spring!

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  • Reply Sharon April 1, 2011 at 8:09 am

    What are the darling little flowers and where did you find them? I was looking for a flower to put in a salad just the other day!

    • Reply Shae April 1, 2011 at 8:20 am

      Hi Sharon! That’s miner’s lettuce — the flowers are attached to the leaf. It’s growing wild all over our property right now. It was at its best a few weeks ago (before fully flowering), but there are still some tender pieces in the shade. It’s so good! Our nasturtiums are also starting to blossom — another great one to pluck for salads.

  • Reply tigress April 1, 2011 at 5:03 pm

    envy, envy, envy and more envy! (but i’m so glad you are enjoying it!) :)

  • Reply kaela April 1, 2011 at 5:41 pm

    I always think celery is highly underrated, much like parsley. I love celery in salads, for crunch and a little of that je ne sais quoi celery flavor. I often hear that organic celery is really hard to grow in the Northeast (although I’m not quite sure why, not having attempted it myself); I believe it, because you very rarely see it at farmer’s markets. When I do see some, I snap it up, enjoy a few salads or my childhood favorite, celery & peanut butter, and then make big batches of chicken soup with the rest. As part of the Holy Trinity, I use it endlessly in big one pot meals: stews, beans, braises, etc. It’s one of the very few things that I’ll buy out of season.

  • Reply Denise | Chez Danisse April 4, 2011 at 12:40 pm

    Lovely, Shae. I’ve often wondered what to do with celery, besides the most common uses. I tried venturing out once and braised some. I was underwhelmed. I like your salad idea much better.

  • Reply E is for Eggplant Caponata – Hitchhiking to Heaven December 3, 2014 at 7:21 pm

    […] is for Artichoke (Artichoke Soup) B is for Bok Choy (Soba Noodle Salad with Bok Choy) C is for Celery (Celery Citrus Salad) D is for Daikon (Spicy Daikon Carrot […]

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