I have never been a celery fan. Especially NOT of those celery sticks served with ranch dip that appear at almost every party table. What makes it worse is it’s often obviously store-bought, with wilted edges. There it is keeping company with the pretend baby carrots that look dry as a bone, AND the half-yellowing broccoli florets that don’t even look washed. Ranch doesn’t really do anything for celery — and I suspect people eat the raw veggies just for the sake of being able to say “I ate something ‘healthy’” while actually indulging in the ranch dip, which is just about the only tasty thing in that sectioned black plastic tray. Ugh. Someone should ban those from the party foods section at the supermarket already.

I *do* love celery cooked. Of course, as one of the required aromatics in a stew or soup. I’ve also, on occasion, enjoyed Julia Child’s butter-braised celery, but it seems I’m the only person in the family that does, so nix that. Celery also HAS to be in Filipino pancit and chop suey, but it is fantastic in this Szechwan celery-chicken stir fry.

Enter this crunchy, buttery salad — based on one from Melissa Clark. Her version has dates, but I’m picky about dates as well, and don’t like them in a salad, so I just left them out. I confess to buying celery now just so I can make this salad as often as I can. Heh, it helps that I have an excuse to hog it too — as most of my family either dislike walnuts or are allergic to it.

The freshest stalks from a whole celery (I save the outer ones for soup), rinsed and sliced thinly on the diagonal — use the leaves too if you like
A handful of walnuts toasted in a 350-degree F oven (or toaster — but be careful not to burn them!) for 7-10 minutes, or until fragrant and JUST beginning to turn color, chopped
juice of half a lemon
tablespoon or so extra virgin olive oil
sea salt and freshly ground black pepper to taste
shavings of Pecorino, Grana Padano or Parmigiano

That’s it! Toss in a bowl and eat! You’ll be thankful you tried it.