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If you have ever thought of celery as nothing more than a supporting actor in soups or salads, this recipe is about to change your mind in the best way. Grilling gives celery a surprising depth of flavor, turning those crisp green stalks into something smoky, tender, and genuinely elegant. Add a splash of truffle oil, a handful of toasted pine nuts, and plenty of freshly shaved Parmigiano-Reggiano, and suddenly you have an appetizer that feels restaurant worthy without any fuss.
I love this dish because it is the kind of simple idea that delights everyone at the table. It is fast, it feels a little fancy, and it plays beautifully with a chilled glass of white wine. If you are already heating up the grill for dinner, this is the perfect little side to add to the lineup.
Why Grilled Celery Works So Well
Grilling isn’t just for steaks and veggies like peppers or zucchini. Celery, with its natural crunch and slightly bitter edge, becomes tender, smoky, and surprisingly sweet when it hits the grill. The heat softens the fibers, bringing out a subtle earthiness that pairs beautifully with the richness of truffle oil and the tang of balsamic vinegar. You know, it’s that magical moment when a humble stalk of celery goes from basic side to star appetizer. The grilling also creates a slightly charred aroma that makes every bite feel indulgent without being heavy, perfect for a light starter or part of a sophisticated spread.
And if you’re thinking about what to drink with it, don’t miss our bbq and wine pairings guide, which has some fantastic tips for matching smoky, grilled flavors with the perfect wine.
Key Ingredients That Bring This Dish to Life
This recipe keeps things simple, but each ingredient plays a starring role. From the fresh crunch of celery to the luxurious aroma of truffle oil, every component adds flavor, texture, and depth. Here’s what you’ll need:
- 10 large celery stalks, peeled and cut into 4-inch lengths
- 2 tablespoons olive oil for grilling
- Kosher salt to taste
- 2 tablespoons toasted pine nuts for crunch
- About 1 teaspoon black truffle oil for earthy aroma
- 1 tablespoon balsamic vinegar for a touch of acidity
- Small chunk of Parmigiano-Reggiano, shaved over the top
Grilled Celery with Truffle Oil
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Servings:
6
Ingredients
- 10 large celery stalks, each 12” long
- 2 Tbsp. olive oil
- kosher salt
- 2 Tbsp. pine nuts, toasted
- About 1 tsp. black truffle oil
- 1 Tbsp. balsamic vinegar
- 1 small chunk Parmigiano-Reggiano cheese
Instructions
- Preheat a gas grill to high.
- Peel the fibrous outer layer from the celery stalks with a vegetable peeler. Cut each stalk into three 4” lengths. Put the celery in a large bowl and add the olive oil and a pinch of salt. Toss to coat evenly. Place on the grill, cover, and cook until slightly tender and grill-marked, 2-3 minutes per side.
- Transfer the celery to 6 small plates and arrange in a stack on each. Sprinkle with pine nuts and a little salt. Drizzle with the truffle oil and vinegar. Shave an equal amount of the cheese over each portion. Serve.
Wine Pairings That Work with Grilled Celery
Grilled celery might sound simple, but with the truffle oil, balsamic, and Parmigiano-Reggiano, it’s actually full of surprising flavor. A crisp glass of Kendall-Jackson Vintner’s Reserve Sauvignon Blanc is a perfect match, with bright citrus notes and just the right herbaceous touch to highlight the freshness of the celery while keeping the richness of the truffle in check. If you’re more of a red wine fan, our Vintner’s Reserve Pinot Noir brings soft, silky tannins and gentle berry flavors that play nicely with the dish without taking over.
Kendall-Jackson has been making wines for decades that are designed to work beautifully with food, so whether you’re serving up something simple like grilled veggies or planning a full-on dinner party, there’s something in our portfolio to make it shine. From Sauvignon Blanc to Chardonnay, Pinot Noir, and Cabernet Sauvignon, each bottle reflects the care we put into crafting wines that are approachable, versatile, and just plain enjoyable to drink. A little wine, a little food, and suddenly something as humble as celery feels special.
FAQs
Can I use regular olive oil instead of truffle oil?
Absolutely. While truffle oil adds that earthy, luxurious note, using a good-quality olive oil will still make the dish delicious and let the natural celery flavor shine.
What if I don’t have a grill?
No problem. You can roast or sauté the celery on the stovetop. Just get a nice char on the edges to bring out the flavor and follow the rest of the steps the same way.
Can I prep this ahead of time?
Yes. You can peel and cut the celery ahead and toss it in olive oil. Grill it right before serving for the best texture and flavor.
Can I substitute the Parmigiano-Reggiano?
You can use Pecorino Romano or even a mild aged cheddar, but the salty, nutty flavor of Parmigiano really pairs beautifully with the truffle and balsamic.
