Shaved Celery Salad.jpeg — The Craveable Flavors of Pimento Cheese, Packed into a Salad

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

Shaved Celery With Pimento Buttermilk Dressing & Cheddar

This is likely one of my favorite salads. I was happy to share it with my perhaps cousin, Emily Nunn, in her uber popular Substack newsletter, “The Department of Salad: Official Bulletin.” Check it out and subscribe…it’s so worth it!

This is my take on celery sticks stuffed with pimento cheese. But, here, though, the celery is shaved with a sharp vegetable peeler to create a light bed for a showering of cheddar cheese, buttermilk, pimentos and pecans. It's creamy, delicious and so satisfying. Serve on a white cake plate to show this salad off.

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Chadwick’s Checklist

What you need to know before you cook.

Break out your cocktail shaker or lidded jar to combine the dressing.
Make sure your veggie peeler is extra sharp. I use the Swissmar brand and LOVE IT!
Have pecans toasted and chopped ahead of time.

SERVING SIZE: 6-8 PREP TIME: 20 mins TOTAL TIME: 20 mins

Ingredients

8-10 celery stalks, washed and dried
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons pimentos, finely chopped
1/2 cup extra sharp cheddar, finely grated
1/2 cup extra sharp white cheddar, finely grated
1/4 cup fresh red pepper, finely chopped
1/4 cup pecans, toasted and coarsely chopped
Kosher salt and freshly cracked black pepper to taste

Directions

Trim all the leaves off the stalks of the celery. Reserve leaves in a bowl of cold water. Remove the stringy outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
In a shaker, place the buttermilk, mayonnaise, pimentos, and pinch or two of salt and pepper. Shake well. Chill until salad is ready to assemble.
Place the shavings and leaves in a large mixing bowl. Add the cheese, pecans and red pepper. Toss gently. Season with the Kosher salt and black pepper. Transfer to a platter or large serving bowl. Drizzle with the dressing.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).