Sisters Celery and Parmesan Salad

This one’s crunchy, a little sweet, a little tangy, and it’s become a new favorite around here. It started from a recipe shared by our friends, and we made it our own with what we had on hand, including a big pile of arugula we needed to use up.

It makes a generous bowl, so it’s great for a family dinner or bringing to a gathering. Want to make it a full meal? Top it with sliced pasture-raised chicken or Mangalista pork.

Salad Ingredients:

  • 1 bunch celery, thinly sliced

  • 2–3 mini cucumbers, thinly sliced

  • 1 large Honeycrisp apple, thinly sliced

  • 2 big handfuls arugula, roughly chopped

  • 1 cup dried cranberries

  • ½ cup chopped pecans

  • 1 cup feta cheese

  • 1½ cups shaved Parmesan

Lemon Dressing Ingredients:

  • Juice of 2 large lemons

  • ½ cup mayonnaise

  • ¼ cup olive oil

  • 2 teaspoons minced garlic

  • 2 teaspoons maple syrup

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 bunch fresh dill, chopped (optional)

How to Make It

  1. Add all the salad ingredients to a large bowl.

  2. In a separate bowl, whisk the dressing ingredients together until smooth and creamy.

  3. Pour the dressing over the salad and toss well.

  4. Dig in!

A few tips from our kitchen:

  • A mandoline makes quick work of the celery, cucumbers, and apple, and those thin slices soak up the dressing beautifully.

  • Make it your own! Add any fresh veggie you like. We tossed in some colorful bell pepper strips for extra crunch.

  • Dress the apple soon after slicing so it doesn’t brown.

  • If you’re making it ahead, keep the dressing separate and toss right before serving so the arugula stays fresh.

Diane Kahanek