Lowland Celery Salad

If you think a celery salad sounds like a snooze, let me change your mind. This one’s packed with toasted walnuts, sweet dates, and sharp cheddar—like the fresh, crunchy dream at Lowland in Charleston I haven’t stopped craving.

Here are the ingredients you’ll need to make this crisp, fresh, and unexpected celery salad:

• organic celery – The star of the show! Crisp, cool, and unexpectedly elegant.

• fresh mint, roughly chopped – Adds a fresh pop that brightens every bite—don’t skip it, even if it feels optional.

• toasted and finely chopped walnuts – Toasted to bring out their buttery crunch; they balance the salad with earthy depth.

• pitted dates, sliced into ½-inch pieces – Sweet and chewy.

• Kosher salt and freshly ground black pepper, to taste – A good pinch and a few cracks bring everything into focus.

• extra sharp cheddar, roughly crumbled – Sharp and salty, these hearty cheese crumbles make the salad feel complete.

• extra-virgin olive oil – A silky drizzle to coat and carry the flavor.

• sherry vinaigrette – The zippy, tangy magic that ties this entire salad together.

• minced shallot – Brings a mild, oniony kick that’s just right.

• Dijon mustard – Acts as an emulsifier and adds a subtle zing.

Start by shaking up that sherry vinaigrette in a jar—shallot, Dijon, avocado oil, and sherry vinegar all come together into something smooth and punchy. Tuck it in the fridge and consider your future self officially set up for this salad and future salads.

Next, rinse and chop the celery, saving the tender hearts and leafy tops for a little garnish.

It may seem absolutely wild to blanch celery which is to say, to quickly boil it in boiling salted water but trust me – a quick blanch softens the celery just so.  Give the chopped stalks a super quick blanch (just one minute!) to take the edge off, then straight into an ice bath to lock in that bright crunch. It mellows the stringy nature of the celery and keeps a mellow crunch that’s so satisfying.

Now for the fun part—assembly! In a big ol’ bowl, toss the cooled celery with fresh mint, toasty walnuts (don’t forget to chop them finely for the easiest eating), and sweet, jammy dates. Season it up with salt and pepper like you mean it.

To serve, spoon a generous layer into a shallow bowl, scatter over a flurry of sharp cheddar crumbles (we’re talking A LOT of cheese), and drizzle with olive oil and that bright, zippy sherry vinaigrette. Top it all off with those fancy celery hearts and leaves you saved earlier. It’s crunchy, herby, salty-sweet, and honestly feels like the biggest bright spring in a bowl.

This crunchy, herby celery salad is the fresh lift our Easter table needs. It’s the perfect contrast to rich dauphinoise potatoes and that crispy-skinned buttermilk marinated chicken. A little bite of brightness between all the cozy—exactly the spring vibe..

Lowland’s Celery Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Jason Stanhope
• Prep Time: 30 minutes
• Cook Time: about 10 minute to toast walnuts and 1 minute to blanch celery
• Total Time: about 30 minutes
• Yield: Serves 6-8 1x

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Description

Packed with toasted walnuts, sweet dates, and sharp cheddar—like the fresh, crunchy dream at Lowland in Charleston I haven’t stopped craving.

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Ingredients

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For the salad:

• 1 large head organic celery
• 1 bunch fresh mint, roughly chopped
• 2 cups walnuts (about 100 grams), toasted and finely chopped
• 10 pitted dates, sliced into ½-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 cups extra sharp cheddar, broken up and roughly chopped into crumbles
• 2 tablespoons extra-virgin olive oil
• ½ cup sherry vinaigrette (recipe below)

For the vinaigrette (makes about 2 ½ cups):

• 2 tablespoons minced shallot
• 2 teaspoons Dijon mustard
• 1 cup avocado oil
• ½ cup sherry vinegar

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Instructions

1. Make the vinaigrette: In a medium bowl or medium jar with a tight fitting lid, whisk together the shallot, Dijon, avocado oil, and sherry vinegar until smooth and emulsified. Store in an airtight container in the fridge for up to a week.
2. Make the salad: Remove and wash the outer celery stalks, then chop them into ½-inch pieces. Separate the tender celery heart and leaves—these are your fancy little garnish later.
3. Bring a small pot of well-salted water to a boil. Add the chopped celery stalks and blanch for 1 minute (and no longer)—just enough to soften the bite but keep the crunch. Immediately transfer the celery to an ice bath to cool completely, then drain and pat dry.
4. In a large bowl, toss together the blanched celery, chopped mint, toasted walnuts, and dates. Season with salt and pepper to taste. Be generous.
5. To serve, spoon a layer of the celery mixture into a shallow serving bowl. Scatter grated cheddar over the top. Drizzle with olive oil and a generous splash of sherry vinaigrette. Finish with the reserved celery heart and leaves for an extra hit of freshness.
6. This salad is crisp, unexpected, and an absolute stunner alongside roasted chicken. Enjoy!

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