Celery. Typically, I would say that it’s a vegetable I rarely even think about, much less crave, but on a recent trip to Charleston, South Carolina, I had a hankering for something light and crunchy, so I ordered a celery salad for dinner. After a long day of lounging on the beach (it’s a tough job, but someone has to do it), something about that celery really called my name. I’m glad I followed my instincts—it was satisfyingly crunchy and a bit thirst quenching. A generous helping of delicious sharp cheddar, along with sweet dates and walnuts made if feel luxurious and special.

I usually don’t mind sharing my restaurant orders with my dining companions, but I found myself feeling territorial about this one. I shared a little, but most of it landed in my mouth. It was a generous serving, but I would have eaten more. I found myself thinking about that salad several times after returning home, so I went in search of some recipe ideas to see if I could come up with a homemade version. In my research I discovered that celery salad is currently trending, and for good reason—the ingredients are easy to source, the flavors are easy to like, and it’s a breeze to customize this healthy dish to your liking.

It’s rare that I make a copycat recipe that I like as much as what I’m copying, but in this case, I think I like my own version even better. At its heart, this salad is a grown-up, gussied-up version of “ants on a log”, that childhood staple of celery, peanut butter and raisins. This dish deconstructs that venerable snack, replacing the peanut butter with toasted pecans and the raisins with finely chopped dates. A light dressing and a generous handful of Parmesan cheese balances the sweetness and adds a touch of class.

One key to making this is to chop everything small so that every bit contains all the elements of the salad, as it gives each bite a delicious balance. I think it’s best to serve the salad within a few hours, as the nuts will still be crunchy and the dates still chewy. I had a few leftovers of this, and while I still enjoyed it, the textural contrast of the fresh version was tastier. The other “secret” ingredient here is shaved Parmesan. It looks pretty, but more importantly, the shaved version doesn’t sink to the bottom of the bowl like shredded cheese sometimes does.

If you’re feeling fancy, you can use celery hearts for this recipe for a more tender crunch. I have found, though, that regular old celery works just great here, so grab a bunch and get chopping. If you’re anything like me, this old standby might soon be a new favorite.

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Celery Salad

• 1 pound celery, rinsed, leaves and ends removed, sliced finely
• 1 cup dates, chopped finely
• ¾ cup toasted pecans, chopped finely
• ¾ cup shaved Parmesan cheese
• Juice of one lemon
• Salt and pepper to taste
• ¼ cup olive oil

Combine all ingredients in a large bowl and toss to coat. Serve within a few hours.

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Article and photo by Lisa Crockett