There’s a reason kids go buck wild for peanut-butter-filled celery stalks topped with raisins, and it’s not just because they’re fun to look at. It’s all about the contrast of sweet and savory, fatty and lean in this crunchy, refreshing celery salad inspired by the beloved “ants on a log” snick-snack of our childhood. I’ve thrown some adult ingredients in the mix—dates, shallot, fresh herbs—so you won’t feel like a four-year-old as you eat it. It’s really quite mature. This salad is a study in textures—and proof that salads don’t need to contain leafy greens to be called salads. If you’re not eating celery salads, I think you’re really missing out.
Recipe information
Yield
4 servings
Ingredients
Produce
Pantry
Preparation
Step 1
Make the dressing: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 teaspoon honey, and ½ teaspoon red pepper flakes. Slowly stream in 3 tablespoons olive oil, whisking constantly until well combined. Season with salt.
Step 2
Pluck off any leaves from 10 celery stalks and set aside. Thinly slice the celery on the bias; add it to the dressing.
Step 3
Cut out the core of 1 apple by cutting off 4 lobes around it. Arrange the lobes cut-side down on a cutting board and thinly slice them crosswise into half-moons.
Step 4
Thinly slice 1 small shallot crosswise into rings.
Step 5
Coarsely chop ¾ cup roasted, salted peanuts or crush them with the bottom of a mug or glass measuring cup. Add the apple slices, shallot rings, and crushed peanuts to the bowl.
Step 6
Tear the dates into smaller pieces, discarding the pits; add them to the bowl along with 1 cup mint leaves and the reserved celery leaves.
Step 7
Serve: Toss everything well to coat in the dressing. Season with salt until it tastes really delicious and serve immediately
Recipe notes
Back to topSee Related Recipes and Cooking Tips
59 Picnic Food Ideas for Lazy Meals in the Sun
Great deviled eggs, pickled-lettuce sandwiches, PB&J cookie bars, and more.39 Molly Baz Recipes for Maximalist Cooking Fun
The cookbook author, video host, and former Epicurious and Bon Appétit recipe developer shows us how to go big, and stay home.53 Fourth of July Recipes for a Fun-Filled Independence Day
We’ve got your July Fourth spread covered with festive recipes for ribs, grilled chicken, and sides.Our 47 Best Salad Recipes
A bowl of leaves has never looked this good.87 Best Thanksgiving Salad Recipes to Round Out Your Holiday Table
It's all too easily forgotten, but your guests will welcome something light and refreshing among the hefty spread.Ants on a Log Should Be a Salad
Just keep the raisins out of it.
