A double dose of celery - Celery Salad with Lemon-Dijon Vinaigrette

Celery Salad with Lemon-Dijon Vinaigrette
Recipe adapted from Richard Reddington, Redd Wood, Yountville, CA
Yield: 4 servings


2 tablespoons grapeseed oil
1 tablespoon extra-virgin olive oil
Zest of ½ medium lemon
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
4 celery stalks, trimmed and thinly sliced into crescents (preferably using a mandoline)
1 cup small yellow celery leaves
1 cup flat-leaf parsley leaves


1. In a liquid measuring cup, combine the grapeseed and olive oil.

2. In a medium bowl, whisk together the lemon zest, lemon juice, Dijon mustard, salt and pepper. While whisking vigorously, slowly drizzle in the oil until all of the oil is added and the vinaigrette is thick, creamy and emulsified.

3. Add the celery to the vinaigrette and lightly toss to coat. Add the celery leaves and parsley leaves, toss to combine and serve.

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