Leftover celery salad

Love it, hate it; celery is a backbone of many recipes because of its strong flavour. But if you’ve bought a head of celery for your Bolognese or Jambalaya, what to do with all the leftovers?

If you really hate celery, you can slice and freeze it; this means one head will last you months, saving you money and food waste.

For the celery lovers out there, this salad will make you v happy. A simple blue cheese dressing + green stuff + walnuts (toasted if you can be bothered) will plough through two sticks of celery per person. If you’d like to make a nod to a classic Waldorf salad, chuck in an eating apple, diced. Got some avocado that wants eating up? It would be perfect in this. It’s a nod to American chop salads and, really what got me into eating salads for lunch because I found that I was full and had energy for the afternoon ahead.

Punchy and strong, this is what my 80s childhood iceburg, cucumber and tomato salads weren’t, and I hope you enjoy this.

Leftover celery salad

Chop up that peppery celery and mix it with other strong flavours to make the perfect, waste busting, light lunch
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 1
Author: Ann Storr

Ingredients

  • 2 stalks leftover celery ideally not too soft yet - if it is, you'll want to cook it up
  • 2 handfuls lettuce or salad leaves, washed and dried
  • 100 grams or so other stuff- I used cucumber, but chuck in any greens, avocado...
  • 50 grams walnut pieces you can use walnut halves but pieces are much cheaper

Blue cheese dressing

  • 2 heaped tablespoons mayonnaise
  • 50 grams blue cheese

Tools

  • Baking tray
  • Scales (or you can eyeball, it is a salad)
  • Colander & salad spinner/clean tea towel
  • Chopping board
  • Knife
  • Mixing bowl
  • Whisk

Instructions

  • Optional: Turn the oven to 180C and place the walnuts on a baking tray. Place in the warmed oven and toast for about 8 minutes, keeping a close eye on the time. Once toasted, remove from the oven place to one side.
  • If preferred/you're pushed for time, don't toast your nuts
  • Whisk the blue cheese and mayo together in a bowl. I like to leave some lumps as I like texture in a salad, you may prefer it smooth, up to you
  • Cut the celery up and mix with the veg. Mix the dressing into the veg and taste for seasoning, adding salt and black pepper to taste.
  • Add the walnuts and eat!

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