Chef Tyler Long of The Goodyear House in Charlotte, North Carolina has created an iconic celery salad that is a well-sought after menu item. Inspired by an iconic celery salad in New York City at Estela, Long felt the debut of celery salads in Charlotte was overdue.
For his celery salad, they break down a stalk of celery and shock it in ice water to maintain a healthy crunch. Then, the celery is sliced, dressed, and mixed with golden raisins for a hint of sweetness, toasted black walnuts, torn mint leaves, and reserved celery leaves. Lastly, it’s topped with a generous amount of Idiazabal, a Spanish sheep’s milk cheese that’s slightly smoky and adds salt and creaminess.
recipe 
yields
Serves 2
¾ cup celery, chopped
2 tablespoons black walnuts, chopped
3 tablespoons golden raisins
1 tablespoon grated Idiazabal cheese (shaved Parmesan works well as a substitute if Idiazabal isn’t available)
Celery leaves (preferably the tender, yellow inner leaves rather than the tougher green ones), for garnish
A few mint leaves, torn, for garnish
Freshly cracked black pepper to finish
A 2:1 ratio of good olive oil to white wine vinegar
Ingredients
For the Vinaigrette
steps
- Mix together 2 parts olive oil with 1 part white wine vinegar in a small bowl.
- Toss the celery with the vinaigrette and a pinch of salt in a mixing bowl. Let it sit for about 5 minutes to allow the flavors to meld.
- Add the raisins, black walnuts, celery leaves, and mint.
- Transfer everything to a chilled bowl and evenly sprinkle the grated cheese on top.
- Finish with a few turns of freshly cracked black pepper.
Date Published: 03.26.25
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Recipe by
Tyler Long of The Goodyear House in Charlotte, North Carolina -
Contributing Restaurant
Goodyear House -
Contributing City
Charlotte
