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Fall Salad Shaved Celery Salad with Fig and Parmesan

  • Author: Marie Bostwick
  • Yield: 4 servings 1x



For the Yogurt:

  • 1/3 cup plain yogurt
  • 1/3 cup mayonnaise
  • 1 T fresh lemon juice
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ½ tsp fresh ground pepper

For the Salad:

  • 45 stalks celery
  • 4 fresh figs
  • 4 large romaine lettuce leaves
  • ¼ cup toasted pecans, roughly chopped
  • 2 oz parmesan


  1. Make the dressing – mix yogurt, mayo, lemon juice, basil, salt and pepper together in small bowl, set aside. (If possible, make the dressing a few hours ahead of time to give the flavors a chance to meld.)
  2. Use a vegetable peeler to shave the toughest outer skin from the celery. Then thinly slice the shaved celery on mandolin or V-slicer. (Can use a knife if needed but slice as thin as possible.) Trim stem from the figs and sliced into quarters.
  3. Place a romaine leaf on each of four plates. Drizzle a little bit of the dressing on each leaf, then divide shaved celery among the four plates, mounding on the romaine leaves. Place 4 fig quarters around the rim of each plate.
  4. Drizzle remaining dressing equally over each mound of celery. Grate ½ oz parmesan onto of celery. (Grate with a microplane grater if possible). Sprinkle pecans around edge and serve.