Celery leaves (or "tops") can stand on their own in a salad or be added in with other greens. Here is a recipe adapted from myrecipes.com that uses a combination of greens, but it works great with just the celery tops as well! Also see our Summer Salads round-up for some other dressing options. Enjoy!
2–3 cups loosely packed celery leaves
2–3 cups spinach leaves, roughly chopped
2–3 cups salad greens, roughly chopped
1–2 cups sliced fruit (peaches, apricots, plums, apples, pears, etc.)
4 ounces Gorgonzola or cheese of choice, crumbled (optional)
¼ cup walnuts or pecans, chopped (optional)
2 tablespoons shallots or sweet onion, finely minced
2 tablespoons sherry vinegar
⅛ teaspoon salt
¼ cup extra-virgin olive oil
2 teaspoons grainy Dijon mustard
- Combine shallot/onion with vinegar and salt in a small bowl, and let stand at least 10 minutes to soften. Whisk in mustard and olive oil to emulsify.
- Combine celery leaves and other greens in a large bowl. Add fruit (and cheese and nuts, if using). Toss with desired amount of dressing and serve immediately. Add more salt (and/or pepper) to taste.
Serves 4–6. Prep time, 15 minutes.