Salty celery salad with anchovy from Something from Nothing (page 134) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil-roasted chicken & chickpeas; Crispy schnitzel with browned butter radishes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lmaru on April 23, 2026

    This is a pretty tasty salad, with the added benefit of using up extra celery. I added feta because I had some to use up, and as I surmised, it went pretty well with the pepperoncini. I also added some minced red onion because again, I had some I needed to use. Next time I will add an extra anchovy. ???

  • Smokeydoke on April 20, 2026

    This was interesting, I didn't personally love it, but with some tweaks it may work for me. My husband loved it. I thought it was too strong a flavor, I used arugula and the celery and arugula combo was too much. Like others have mentioned a generous glug of oil would've helped. Next time I'm going to add olive oil, honey, blue cheese and roasted pecans. Maybe a martini. Yes, I think this will work. :-) Picture to be included.

  • wyndle on April 18, 2026

    Loved this salty, spicy, punchy salad. Served with the schnitzel and looking for more excuses to make this salad. The only change I made was to add a swirl of olive oil to the dressing.

  • eileen_861138 on March 28, 2026

    Eat this with crispy schnitzel - 5 star combo!!! Add a martini, as Alison suggests, if you really want to enjoy life

  • Jane on March 18, 2026

    I liked this but like other commenters I feel it needed some oil to make the dressing more balanced. She suggests letting the thinly sliced celery sit in the dressing for a while but I think I did it a bit too long (30 mins) as my celery lost its crispness.

  • EatinSnax on March 07, 2026

    A little funky for me, which was surprising, since I like all of the ingredients. I just felt like it could’ve used an element to round out the sharp brininess a bit. Maybe a little olive oil would do it. Edit: I made it again with a vinegar I liked instead of the pepper brine for the acid, and liked it way more that way. Taste your brine to see if you like it before using it as the dressing base, otherwise use vinegar/lemon as recipe suggests.

  • rglo820 on February 08, 2026

    Crunchy and refreshing. I actually wish the anchovy came through more.

  • krista_jo on January 04, 2026

    Spicy! I liked this a lot. Don't reduce the amount of anchovies, it doesn't taste fishy.

  • Lepa on December 29, 2025

    This is pretty good- very refreshing. I thought there should be some olive oil but none was mentioned in the recipe?

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