celery toast recipe

Lately we’re obsessed with celery. We know, we know — not a veggie you’d ever expect to be driving a trend, but recently we’ve been mainlining the juice and here’s why. Drink up the easiest way possible here and consider making it part of a more lasting routine. 

This sexy summer celery recipe comes to us from an LA girl we love. Hayley Feldman owns the stylish, Cali-French Chez Tex here in LA with husband Jesse Feldman and we love the place’s style from door to plate. We spotted Hayley’s recipe on the ‘gram and knew her flavor game would be on point…

This celery toast is pretty much all I’ve eaten this summer. It’s light and doesn’t require an oven or stove-top. It’s also packed with flavor and takes less than half an hour. I mean honestly, how many sad, wilted celery stalks have you thrown away, while most recipes only call for a stalk or two? Celery is a rockstar! Bon appetit!

Celery Toast
Serves 4


1 head celery
1 head fennel
1 bunch spring onions
3 garlic cloves
1/2 lemon
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
grass-fed butter (ideally French, Beurre de Baratte)
sourdough loaf (slice it to-order, 1″-thick each)
Maldon salt
freshly ground black pepper


Remove outer stalks from celery. Peel any especially tough, green stalks and chop everything in 1/4-inch slices (including the tender leaves on the inside). Thinly slice your fennel bulb on a mandolin and then rough chop it. Thinly slice spring onions and toss all three vegetables together in a bowl.

Next, make your dressing.

Grate the garlic on a microplane (a very key technique for this dressing). In a small bowl, mix the garlic with the lemon, dijon and salt. Slowly add the EVOO to this mixture, letting it emulsify as you mix with a fork or whisk.

Pour the dressing over the vegetable mixture. Cover with plastic wrap and let it sit in the fridge for 20 minutes or so. (It tastes better the longer it marinates.)

When ready to serve, toast two slices of thick bread. Spread butter on top of the bread, and heap the celery mixture (along with the dressing, which you should have plenty of) on top. Top with Maldon salt and freshly ground pepper. Eat immediately.

(The bread will soak up the dressing, which makes it absolutely delicious – at once spongy soft in the center and crisp on the outside.)

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