Salads
This Campisi's salad recipe delivers the elegant crunch and creamy sophistication that makes it a restaurant favorite. The signature celery crown—thinly sliced celery arranged in a circular pattern—rests atop a velvety herb velouté that balances tangy and savory notes with precision.
What sets this dish apart is the harmony between crisp, refreshing celery and the rich, velvety base, a technique perfected in Italian-American kitchens.
The foundation of this salad lies in its velouté—a delicate sauce made from cream, chicken stock, and a blend of fresh herbs like parsley, chives, and tarragon. The celery crown isn’t just decorative; it provides a satisfying textural contrast that elevates every bite.
This recipe preserves the dish’s authenticity while making it accessible for home cooks, ensuring restaurant-quality results with minimal effort.
By the time you assemble this salad, you’ll have a dish that’s both visually stunning and deeply flavorful. The celery crown stays crisp, the velouté remains silky, and the balance of herbs and cream creates a profile that’s both comforting and refined.
It’s the kind of salad that transforms simple ingredients into something extraordinary—ideal for dinner parties or a special weeknight meal.
Serve this Campisi's salad chilled or at room temperature, garnished with a sprinkle of black pepper and a drizzle of olive oil for added depth. Pair it with grilled meats or crusty bread to soak up every last bit of the creamy velouté.
The recipe scales effortlessly, making it perfect for feeding a crowd or enjoying as a light yet satisfying main course.
Ingredients for campisi's salad
Sixteen ingredients transform into a restaurant-worthy salad with Italian-American roots.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Celery Sticks 🧅 | 12 whole | Thinly sliced for crown (1/8-inch thick) |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for velvety texture |
| Chicken Stock 💧 | 2 cups | Homemade or quality low-sodium |
| Fresh Parsley 🌿 | ½ cup | Chopped, stems removed (flat-leaf preferred) |
| Fresh Chives 🌿 | ¼ cup | Finely chopped for garnish |
| Fresh Tarragon 🌿 | ¼ cup | Chopped, French preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Adjust to taste |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for velouté |
| All-Purpose Flour 🌾 | 1 tbsp | For velouté roux |
The celery crown is non-negotiable—look for crisp, pale green stalks with no browning. Whole Foods or local farmers markets carry the freshest. For the velouté, heavy cream and chicken stock create the signature richness; avoid powdered stock. Fresh herbs are essential—tarragon should smell anise-like, while parsley and chives should be vibrant. If using dried herbs, reduce to one-third the amount, but fresh delivers that restaurant-quality depth. The olive oil matters too—California Extra Virgin brands like Corto or Lucini elevate the dish.
No fresh tarragon? Dried tarragon at half the amount works, but the flavor won't be identical. Substitute chives with green onions (same quantity). For a dairy-free velouté, replace cream with full-fat coconut milk—texture will differ slightly. The celery crown can be prepped hours ahead; store in cold water in the fridge. If you can't find French tarragon, Russian tarragon is a decent substitute, though it has a slightly bitter edge. The velouté's roux requires patience—cook the butter and flour until golden brown for that nutty depth. Don't rush this step.
Assembled salad keeps 3-4 days in the fridge, though the celery crown loses crispness after day two. For longer storage, make the velouté separately and assemble just before serving. The velouté freezes beautifully for up to 3 months—thaw overnight in the fridge. To maintain that signature crunch, serve the celery crown immediately after arranging. Garnish with extra chives and a drizzle of olive oil right before serving for maximum impact. This salad pairs perfectly with grilled chicken or steak to soak up every last bit of velouté.
Why You'll Love This Recipe
- Celery in Minutes: I swear, the sticks just need a quick chop—no fancy knife work, no peeling, no fuss. Just slice, simmer, and you’re done. My kids even help now because it’s that simple.
- Creamy Without Guilt: That heavy cream and chicken stock blend makes it rich but not heavy—honestly, it’s the kind of creamy you’ll crave but won’t overthink. The parsley and chives add a fresh kick that cuts through the richness perfectly.
- Lunchbox Hero: Pack it cold for work or school—stays crisp for hours. I’ve sent this in thermoses for picnics, as a side for potlucks, or even as a light dinner when I’m too tired to cook. It’s my go-to for when I need something reliable.
- Budget Stretch: Celery’s cheap, stock’s cheap, and a splash of cream goes a long way. I’ve made this for a crowd of six for under $10—leftovers? They disappear faster than I can reheat them. My wallet and my freezer thank me.
Step-by-step instructions for celery crown crunch over creamy herb velouté
Here's the precise method to create Campisi's signature salad with perfect velouté and crisp celery crowns.
Prepare the Celery Crowns
Begin by slicing each of the 12 whole fresh celery sticks lengthwise into thin strips about 1/8-inch thick, working from the base toward the crown. I use a sharp chef's knife and make 3-4 parallel cuts per stalk to create uniform slices. These will form the crispy, crunchy crowns that contrast beautifully with the velouté.
Place the sliced celery strips on a baking sheet lined with paper towels. Sprinkle lightly with 1/2 teaspoon of the salt and let them sit for 15-20 minutes at room temperature. This drying process enhances their natural crunch when served. Don't skip this step—it makes all the difference in texture.
Create the Herb Velouté Base
In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat until it foams but doesn't brown. Whisk in the 1 tablespoon all-purpose flour and cook for 1-2 minutes until the mixture turns a pale golden color. This creates a simple roux that will thicken our velouté beautifully.
Gradually whisk in the 1.5 cups heavy cream and 2 cups chicken stock, ensuring no lumps form. The mixture should bubble gently as it comes to a simmer. Add the 0.25 cup chopped fresh tarragon and 0.5 cup chopped fresh parsley, stirring to combine. Let this simmer uncovered for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.
Finish and Season the Velouté
Remove the saucepan from heat and stir in the 0.25 cup extra-virgin olive oil and 1.5 tablespoons lemon juice. This combination adds brightness and richness to the velouté. Season with the remaining 1 teaspoon salt and 0.5 teaspoon freshly ground black pepper, then taste and adjust if needed.
For the final touch, stir in the 0.25 cup finely chopped fresh chives. These delicate herbs add a subtle onion-like flavor that perfectly complements the tarragon and parsley. Let the velouté cool slightly to lukewarm before assembling the salad—this prevents the celery crowns from wilting when combined.
Assemble and Serve
Arrange the dried celery crowns on chilled plates in a circular pattern, slightly overlapping for visual appeal. Spoon the warm velouté over the celery, allowing it to cascade gently between the crisp strips. The contrast between the cool, crunchy celery and warm, velvety sauce creates an unforgettable texture experience.
Garnish each serving with an additional sprinkle of chopped parsley and chives for color and freshness. Serve immediately while the celery remains crisp and the velouté is at its perfect temperature. This salad shines as a light yet satisfying starter or can be enjoyed as a refreshing main course during warmer months.
Pro Tips For Making Campisi'S Salad
- Trim Celery Like a Pro: Use a sharp chef’s knife to slice off the fibrous ends—don’t just snap them off. Cut the stalks into ½-inch pieces diagonally for more surface area to soak up the cream stock later. (Yes, it’s extra work, but the texture difference is noticeable.)
- Simmer Stock Low: Reduce the chicken stock over low heat until it’s syrupy but not dry—about 20 minutes. If you rush it, you’ll end up with a gluey mess instead of a glossy, velvety base. (I learned this after burning a batch into a sad, grainy sludge.)
- Whisk in Cream Cold: Chill the heavy cream in the fridge for 10 minutes before folding it into the warm stock. This keeps the sauce from breaking into butter blobs. (Trust me, you’ll regret skipping this if you’re serving it immediately.)
- Toast the Herbs: Pulse the parsley and chives in a food processor for 2 seconds—just enough to chop, not purée—then lightly toast them in a dry pan for 30 seconds. The aroma jumps from fresh to next-level without turning bitter. (Sounds weird, but it works.)
Essential equipment for this recipe
Celery Prep Tools
Start with a sharp chef's knife—I recommend a Wüsthof Ikon 8-inch—for clean, even slices. A mandoline slicer with a 1/8-inch blade works perfectly if you prefer precision, but practice is key to avoid uneven cuts.
For drying the celery, use a baking sheet lined with paper towels to absorb excess moisture. 🧅
Velouté Essentials
A medium saucepan with sloped sides prevents spills when whisking in cream and stock. I use a Cuisinart MultiClad Pro for its even heat distribution. A whisk with a French-style loop handle gives better control than a balloon whisk.
For measuring, a liquid measuring cup ensures accuracy with the 1.5 cups heavy cream and 2 cups chicken stock.
Herb Handling
Fresh herbs need proper prep tools: a sharp pairing knife for trimming parsley and chives, and a microplane for zesting lemon (though we're using juice here).
I store my tarragon, parsley, and chives in glass jars with ice cube trays filled with water—this keeps them fresh for up to 5 days in the fridge. A small colander helps rinse and drain them efficiently.
Sauce Thickening Gear
The roux requires precise temperature control—use a kitchen thermometer to monitor the butter at 170-175°F before adding flour. A wooden spoon works best for stirring the roux to avoid scorching.
For the final velouté, a fine-mesh strainer removes herb bits if you prefer a silky texture. I keep a ladle nearby for easy serving.
Assembly Must-Haves
Presentation matters! Use chilled white plates to keep the celery crisp. A small offset spatula helps arrange the celery crowns neatly. For garnishing, a fine-mesh sieve catches excess herbs when sprinkling.
Don't forget a drizzling bottle for the olive oil—I use a small glass bottle with a fine spout for precise control. ✨
Nutrition facts
Frequently asked questions
Can I make Campisi's salad without fresh tarragon?
Yes, but the flavor will differ slightly. Use ½ teaspoon dried tarragon instead of the fresh ¼ cup called for, or substitute with ¼ cup fresh dill for a brighter note. The velouté will still work, but the signature anise-like flavor of tarragon will be missing. For a closer match, try Russian tarragon if available.
How do I keep the celery crowns extra crisp?
Pat the sliced celery very dry with paper towels after cutting, then sprinkle with ½ teaspoon salt and let sit 20-30 minutes on a wire rack (not paper towels). For even more crunch, chill the assembled salad 1-2 hours before serving. Serve immediately after plating to maintain that signature snap.
Can I prepare this salad ahead of time?
Make the velouté up to 3 days ahead and store it chilled in an airtight container. Assemble the celery crowns just before serving—pre-cut celery loses crispness after 24 hours. If you must prep ahead, slice the celery 1 hour before serving, dry it thoroughly, and store in cold water in the fridge until ready to arrange.
What's the best way to serve this salad?
This elegant dish works perfectly as a starter or light main course. For a complete meal, pair it with grilled chicken breast or seared scallops to soak up the velouté. Serve on chilled white plates with a drizzle of extra-virgin olive oil and extra herbs. It's also wonderful as a refreshing summer lunch with crusty bread.
Why does my velouté turn out too thick?
This usually happens if you simmer the sauce too long or don't use enough liquid. The velouté should coat the back of a spoon but still be pourable. If too thick, whisk in 1-2 tablespoons warm chicken stock to loosen it. For future batches, reduce simmering time to 6-8 minutes and keep the sauce covered while heating to prevent excessive evaporation.