Salads
Chrissy Teigen's salad recipe brings bold flavors and artistic plating to your lunch table with crisp celery crowns and a smoky herb cheese fusion. This isn't your average salad—it's a vibrant, textured masterpiece that balances fresh crunch with rich, savory depth.
The secret lies in perfectly crisp celery ribbons and a tangy dressing infused with smoked paprika and fresh herbs, creating a harmony that feels both elegant and effortless.
The foundation starts with a bed of baby greens that provide the perfect canvas for the star ingredients: thinly sliced celery arranged in elegant crowns and a creamy cheese mixture blended with smoked herbs.
What sets this apart is the technique—celery is blanched just enough to soften slightly while maintaining its crisp structure, then tossed in a dressing that combines Dijon mustard, honey, and a touch of lemon for brightness. The smoky herb cheese adds a luxurious element without overpowering the fresh vegetables.
By the time you plate this salad, you'll have a dish that's as visually stunning as it is delicious—crisp celery crowns standing tall, creamy cheese swirled throughout, and fresh herbs scattered like edible confetti.
The balance of textures and flavors makes it perfect for lunch meetings, dinner parties, or even a sophisticated solo meal. Each bite delivers a satisfying contrast between the crisp celery, creamy cheese, and vibrant greens.
This recipe is designed to impress while remaining approachable, making it ideal for both seasoned cooks and those looking to elevate their salad game. The ingredients list is straightforward, but the techniques—like properly blanching celery and emulsifying the dressing—elevate it to restaurant-quality.
Whether you're serving it as a light lunch or a showstopping side dish, this salad will leave everyone asking for the recipe.
Ingredients for chrissy teigen salad
Crisp celery crowns and creamy smoked cheese blend for a salad that's as elegant as it is delicious.
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Butter Lettuce 🥬 | 6 cups | Packed, for crisp base |
| Celery Stalks 🧅 | 3 whole | Thick, for crisp crowns |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Smoked Gouda Cheese 🧀 | 4 oz | Shredded, for smoky depth |
| Fresh Dill 🌿 | ¼ cup | Chopped, for herb brightness |
| Fresh Chives 🌿 | ¼ cup | Thinly sliced, for garnish |
| Dijon Mustard 🍯 | 2 tbsp | For tangy dressing base |
| Honey 🍯 | 1 ½ tbsp | Wildflower preferred |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Smoked Paprika 🌶️ | ½ tsp | For smoky dressing flavor |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For dressing richness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Balsamic Vinegar 🍷 | 1 tbsp | For finishing drizzle |
The celery is non-negotiable—thick stalks with tight ribs hold their shape best during blanching. Whole Foods or any high-end grocery store carries the perfect variety. Look for stalks that are vibrant green with no brown spots. The smoked Gouda should have visible smoke flecks—Whittard of Chelsea or Trader Joe's carry excellent pre-shredded options. Fresh dill and chives should smell bright and herbaceous; if they're wilted, skip them and use dried at one-third the amount. The cream cheese needs to be full-fat and room temperature—this ensures smooth blending without lumps.
No smoked Gouda? Substitute sharp cheddar with a pinch of smoked salt—it won't be identical, but works in a pinch. Ran out of Dijon? Yellow mustard thinned with lemon juice mimics the tang. The honey can be swapped for maple syrup if you're avoiding refined sugar, though it'll taste subtly different. For extra crunch, add thinly sliced radishes or jicama to the base. The dressing keeps well for 5 days in the fridge—shake before using. If you prefer a sweeter dressing, add an extra teaspoon of honey or a splash of vanilla extract.
Celery crowns should be blanched just until tender-crisp—about 45 seconds in boiling water, then shocked in ice water. Store any extra crowns in the fridge for up to 3 days, submerged in cold water to maintain crispness. The cheese mixture can be prepped a day ahead and stored in an airtight container—it actually tastes better after flavors meld. Dressing separates? Whisk vigorously or use an immersion blender for 30 seconds to re-emulsify. This salad holds beautifully for 24 hours in the fridge, making it perfect for meal prep—just add fresh herbs before serving.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this when I’m too tired to chop—just layer the butter lettuce, slice the celery into sticks, and fold in the cream cheese-dill mix. The smoked gouda shavings add zero effort but all the flavor.
- Creamy & Crunchy Balance: That tangy cream cheese swirled with fresh dill? It’s the kind of dressing that sticks to every bite without drowning the lettuce. The celery’s crisp snap cuts through the richness—like a hug for your mouth.
- Lunchbox Superstar: Honestly, this is my go-to for work lunches because it holds up for days. Pack the dressing separately, and by Wednesday, it’s still fresh. (Yes, even on a Tuesday night.)
- Budget Bright Spot: Smoked gouda isn’t cheap, but a little goes a long way—plus, celery and lettuce stretch further than you’d think. I’ve fed four people for under $10, and no one complains about leftovers.
Step-by-step instructions for chrissy Teigen's salad recipe
This salad combines crisp celery crowns with a smoky herb cheese fusion for a restaurant-worthy dish.
Prepare the Celery Crowns
Start by trimming the bottoms of the 3 whole celery stalks to create flat bases. Using a sharp chef's knife, carefully slice off the top 1-inch of each stalk in a slight angle to create a flat surface. This will give you clean, crisp crowns that look elegant and hold their shape.
Peel away the outer strings from the celery stalks using a vegetable peeler or your thumb. This step ensures the celery crowns have a clean, polished look and prevents any tough fibers from ruining the texture. Arrange the prepared celery crowns on a paper towel-lined plate and set aside.
Make the Herb Cheese Dressing
In a medium bowl, combine the 8 oz cream cheese, 4 oz shredded smoked gouda cheese, 2 tbsp Dijon mustard, 1.5 tbsp honey, 1.5 tbsp lemon juice, and 0.5 tsp smoked paprika. Use a hand mixer or whisk to blend everything until completely smooth and creamy. This mixture should be thick but spreadable—if it's too thick, add 1 tablespoon of water at a time until it reaches the right consistency.
Gradually drizzle in the 0.5 cup extra-virgin olive oil while continuing to mix. The dressing should become silky and emulsified. Season with 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning if needed—you want a balance of smoky, tangy, and slightly sweet flavors.
Assemble the Salad Base
Gently spread the 6 cups packed baby butter lettuce evenly across a large serving platter or individual plates. The lettuce should be arranged in a single layer without overlapping, creating a lush green base. This delicate lettuce variety holds its crispness when dressed properly, so avoid packing it down too tightly.
Place the prepared celery crowns upright in the center of the lettuce base, spacing them evenly. The crowns should stand tall and proud, creating a beautiful visual contrast against the soft lettuce. This arrangement not only looks stunning but also makes the salad easy to serve and eat.
Add the Herb Garnishes and Dressing
Spoon dollops of the herb cheese dressing around the base of the celery crowns, allowing it to gently flow down the sides. The dressing should coat the lettuce lightly, enhancing its natural sweetness without overwhelming it. This technique creates an elegant presentation while ensuring every bite has that rich, smoky flavor.
Sprinkle the 0.25 cup chopped fresh dill and 0.25 cup thinly sliced fresh chives evenly over the entire salad. The herbs should be distributed throughout the lettuce and around the celery crowns. The dill adds brightness while the chives contribute a delicate onion flavor that ties everything together.
Finish and Serve
Drizzle the 1 tbsp balsamic vinegar in a zigzag pattern over the entire salad, allowing it to create an attractive pattern while adding a tangy contrast to the rich cheese dressing. The balsamic vinegar should be distributed evenly but not so heavily that it pools in one spot.
Serve the salad immediately for the best texture and flavor experience. The crisp celery crowns will maintain their crunch when eaten right away, and the herb cheese dressing will be at its peak creaminess. This salad is perfect for special occasions or as an elegant appetizer that will impress your guests.
Pro Tips For Making Chrissy Teigen Salad
- WASH LETTUCE LAST: Baby butter lettuce wilts faster than you’d think when soaked. Save it for the final rinse—just before tossing with dressing—so it stays crisp. Trust me, the crunch is worth the extra 30 seconds.
- SALT THE GOUDA: Smoked Gouda loses its punch if it’s bland. Sprinkle a pinch of flaky salt (like Maldon) over the shredded cheese while it sits in the fridge—it’ll melt into the cream cheese later and add depth without overpowering.
- CHOP CELERY SMALL: Tiny dice, not thick sticks. The celery should disappear into the salad, not sit like awkward twigs. Use a mandoline for even pieces—it’s faster than a knife, and the texture stays consistent.
- WHISK CREAM CHEESE COLD: Room-temperature cream cheese turns greasy. Whisk it straight from the fridge with ice water (a splash) until smooth—it’ll emulsify better with the dressing and won’t clump. No one likes lumpy salad.
Pro cooking tips for this dish
Celery Crown Perfection
Blanching celery crowns is the secret to their signature crisp texture. Bring a pot of water to a rolling boil and add ½ teaspoon salt. Submerge celery crowns for exactly 45 seconds—no longer or they'll turn mushy.
Immediately transfer them to an ice bath to stop cooking and maintain their vibrant green color. I use a slotted spoon to handle them safely while shocking. 🌿
For extra elegance, trim the crowns at a slight angle using a sharp chef's knife—this creates a stable base that stands upright in your salad. If you're nervous about the angle, practice on a spare stalk first.
The key is a clean, even cut that's just wide enough to sit flat on your plate.
Dressing Emulsification
The herb cheese dressing needs to be silky smooth, not grainy. I blend the cream cheese and smoked Gouda first until completely homogeneous, then gradually add olive oil while mixing vigorously.
A hand mixer works best for this—it creates micro-emulsions that prevent separation. If your dressing breaks, whisk in 1 teaspoon of warm water to help re-emulsify.
For extra depth, infuse the olive oil by heating it gently with ½ teaspoon smoked paprika for 2 minutes before adding to the dressing. Strain through a fine-mesh sieve to remove any paprika particles. This technique adds a subtle smokiness that elevates the entire salad. 💫
Plating Like a Pro
Arrange your baby butter lettuce in a single, even layer—packing it too tightly will make it soggy. I use a large serving platter for group servings or individual plates for elegant presentation.
The celery crowns should be spaced 2-3 inches apart to create visual balance while maintaining their star status.
When adding the cheese dressing, use a small offset spatula to create swirls around the celery base. This technique adds movement to your plating while ensuring every bite has that creamy element. For an extra touch, pipe the dressing through a star tip for decorative flair.
Timing is Everything
Prepare the celery crowns first—they need time to chill before plating. The dressing can be made up to 24 hours ahead and stored in an airtight container in the fridge. Re-whisk before using. Fresh herbs should always be added last minute to preserve their vibrant color and aroma.
Serve this salad immediately after plating to maintain the perfect texture contrast. The celery crowns will lose their crispness if left sitting, and the lettuce may wilt. For a make-ahead option, assemble everything except the final garnishes and store in the fridge for up to 4 hours.
Add fresh herbs right before serving. ⏰
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prep most components in advance! The celery crowns should be blanched and chilled right before serving to maintain their crisp texture. The herb cheese dressing can be made up to 24 hours ahead and stored in an airtight container. Assemble the salad base (lettuce and crowns) up to 4 hours ahead, but always add fresh herbs and balsamic drizzle just before serving.
What if I can't find smoked Gouda?
No problem! Use sharp cheddar instead and add ¼ teaspoon smoked salt to mimic the smoky flavor. For extra depth, mix in ½ teaspoon liquid smoke (found in baking sections) with the dressing. The texture will be slightly different but still delicious.
How do I get the celery crowns to stand up straight?
Trim the bottoms of the celery stalks to create a flat, stable base (about ½ inch wide). Cut the tops at a slight angle to create a flat surface that sits flush on the plate. For extra stability, chill the blanched crowns in the fridge for 10 minutes before arranging them.
Can I make this salad without dairy?
Swap the cream cheese for vegan cream cheese (like Kite Hill) and use nutritional yeast instead of smoked Gouda for a cheesy flavor. For the dressing, replace honey with maple syrup and use cashew cream (soaked cashews blended with water) as the base. The smoky paprika will still shine through!
Why did my dressing separate?
This happens when oil and water-based ingredients aren't properly emulsified. Recombine by whisking vigorously or using an immersion blender for 30 seconds. For prevention, add 1 teaspoon of warm water or ½ teaspoon of Dijon mustard to help bind the ingredients. Always mix slowly when adding olive oil to avoid breaking the emulsion.