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Celery and Herb Salad


Citrusy sumac and nutty sesame seeds amp up the lime juice-and-olive oil dressing for this simple salad. Serve it alongside Martha’s Arabian Gulf-Style Fish in Banana Leaves. Martha made this recipe on “Martha Stewart’s Cooking School” episode 502.

  • Servings:



  • 2 tablespoons fresh lime juice
  • 1 teaspoon sumac
  • 2 tablespoons toasted sesame seeds
  • Kosher salt and freshly ground pepper
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 6 center ribs celery with leaves, thinly sliced on bias
  • 2 shallots, halved and thinly sliced
  • 2 cups flat-leaf parsley leaves
  • 1/2 cup dill sprigs


  1. Whisk to combine lime juice, sumac, sesame seeds, salt and pepper, and 1/3 cup oil in a medium bowl. Add remaining oil if necessary.

  2. Add celery with leaves, shallots, parsley, and dill to vinaigrette; season with salt and pepper. Toss to combine.