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  • 1 green onion, sliced
  • 1 tablespoon whole-grain mustard
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 teaspoon coarse salt
  • 1 bunch celery, sliced
  • 1 cup coarsely chopped, toasted pecans
  • Parmigiano Reggiano cheese, shaved (optional)


  1. Combine green onion, mustard, lemon juice, oil and salt.
  2. Whisk well. Toss with celery and pecans. Top with cheese, if using. Serves 12.

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The recipe was originally published as Celery Salad on

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