Alison Roman’s Celery Salad With Anchovy
I am shocked by the number of people who feel comfortable letting me know they don’t like celery. It’s (proudly) one of my top five favorite vegetables (have you not had a celery stick with peanut butter?), unrivaled in refreshing crunchiness and mild yet present “green” flavor. I keep it around for snacking, for adding to soup or stock, and most importantly, for very quick and extremely gratifying salads like this one.
While the bulk here is, of course, celery, this perfect little salad also has anchovies, garlic, pickled peppers, and vinegar. It’s a little (but not too) spicy and—as the name indicates—salty. Eat it on its own with poached chicken breast for lunch, or with an open can of tuna and a pile of saltine crackers. Point being: Celery salads are marvelous little chameleons, welcomed on every table for nearly any occasion, not to be underestimated.
Total 15 min
