Celery and Parmesan Salad

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Outrageously delicious--and I'm someone who doesn't like celery except as a background ingredient. I've made this recipe at least half a dozen times, and my husband and I never tire of it. And it is just as good the next day. One suggestion: the recipe yields far more dressing than you need. I make up a batch, omitting the shallots, and then use it for two or even three batches of celery. (I add the shallots to the celery when I make the salad.

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What a hit! I took this to a dinner party and everyone LOVED it! It's deliciously savory, yet refreshingly crisp. I'll definitely make this one again. It was a touch salty, but I think you could easily cut back on the salt and it would still be great!

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simply the best!

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I made this salad for Easter, and it was a hit!!!! Everyone loved it, I had to make a second batch for people to take home with their leftovers. I followed the recipe exactly, and had no issues with the saltiness using kosher salt. I will definitely make this again. It's a great light refreshing summer dish.

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I love many of Ina's dishes but we found this one to be horrible. Way to salty and n awful taste.

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I've made this twice, the first time yum the second not so yum, I do not believe it is the recipe it is the celery. You have to find fresh celery, crisp celery.

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This did not turn out too good, way too salty for my family's taste. I followed the recipe exactly. I love all of Ina's recipes but I'm giving it thumbs down.

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Oh so yummy. My 3 1/2 year old daughter even liked it. I'm not sure how all of these flavors come together to make celery (of all things taste so amazing. Way to go Ina! Thanks for sharing this scrumptious recipe.

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We had this with our Thanksgiving dinner and it was a huge hit. My family all think it's crazy to make salad on Thanksgiving, but it was a refreshing crunchy break from all of that heavy starchy greasy fatty food. We all love it. Thankfully I took the advice of other people and used a smidge less (kosher salt and it was perfect.

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I used a little less olive oil and made up for it with lemon juice. It was excellent and tastes even better the next day.