Antone's Monkey Salad Recipe: Slow-Simmered Celery Crowns in Tangy Dill Velout

Antone's Monkey Salad delivers the perfect balance of textures and flavors in every bite—crisp celery crowns, tender vegetables, and a tangy dill velout that makes cold rice unforgettable. This traditional Filipino dish transforms simple ingredients into a restaurant-worthy salad that's both refreshing and satisfying.

The slow-simmered celery crowns add a unique crunch, while the dressing ties everything together with its bright, herby tang.

What sets this recipe apart is the attention to texture and flavor balance. The celery crowns are simmered just enough to soften slightly while maintaining their structure, creating that signature crisp-tender bite.

The dressing, made with vinegar, sugar, and fresh dill, cuts through the richness of the rice and vegetables, delivering a clean, tangy finish that's essential to the dish's authenticity. It's a salad that feels special without being overly complicated.

This recipe is designed to be adaptable, whether you're making it for a family gathering or a weeknight dinner. The base of cold rice serves as the perfect foundation, absorbing the flavors of the vegetables and dressing while providing a satisfying bite.

The vegetables—carrots, green beans, and sometimes potatoes—are cooked just until tender, ensuring they hold their shape and contribute to the salad's satisfying crunch.

For those looking to make this dish vegetarian or vegan, simply omit any optional garnishes that contain eggs or dairy. The core components of the salad remain the same, ensuring that everyone at the table can enjoy this classic Filipino dish.

The result is a salad that's as visually appealing as it is delicious, with layers of color and texture that make it a standout dish.

Ingredients for antone's monkey salad

Simple, vibrant ingredients transform into this iconic Filipino salad with crisp celery crowns and tangy dill velout.

The celery crowns are the heart of this dish—thick, fibrous stems create that signature crisp-tender texture. Look for celery with thick, pale green stems at specialty produce markets or well-stocked grocery stores like Whole Foods or Trader Joe's, where they often carry larger bunches. The potatoes should be waxy varieties like red or Yukon Gold to maintain their shape during cooking. For the dill, fresh is non-negotiable—dried simply won't deliver that bright, herby punch. If you can't find fresh, dried dill at one-third the amount works in a pinch, though it lacks complexity.

No fresh dill? Cilantro or parsley can substitute at the same quantity, though they'll alter the flavor profile slightly. The vinegar should be white or apple cider vinegar—avoid balsamic, which adds unwanted sweetness. For the potatoes, red potatoes hold their shape best when sliced thinly. The celery crowns require patience—simmer them just until tender-crisp, about 15-20 minutes. Overcooking turns them mushy. The velout dressing balances the salad's richness; adjust sugar to taste—some vinegars are sweeter than others.

Rice keeps best in an airtight container in the fridge for 3-4 days—this salad actually tastes better the next day as flavors meld. The vegetables can be prepped ahead and stored separately in the fridge for up to 2 days before assembling. For the celery crowns, simmer them in lightly salted water until just tender, then shock in ice water to stop cooking. The dressing can be made a day ahead and stored in the fridge, though the dill will wilt slightly. Assemble the salad just before serving to maintain optimal texture.

Step-by-step instructions for antone's monkey salad

The secret lies in slow-simmered celery crowns and a tangy dill velout sauce—both built with precision.

Start by cutting the 2 lbs celery stems into 1-inch thick crowns, leaving the base intact. I use a sharp chef's knife and make clean, even cuts—this ensures they cook uniformly. In a large Dutch oven, combine the celery crowns with the 1.5 lbs sliced carrots, 2 whole thinly sliced yellow onions, and 1.5 lbs cubed russet potatoes. Add 2 cups water, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 20 minutes until the vegetables are tender but still hold their shape.

Here's the thing—don't skip the simmering time. The vegetables need to soften enough to absorb the sauce later, but they shouldn't turn mushy. You'll know they're ready when a knife slides in easily, but the edges still hold their structure. This step is the foundation of the dish, so take your time and don't rush the cooking process.

While the vegetables simmer, heat 0.25 cup olive oil in a separate saucepan over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant—this prevents the garlic from burning and adds depth to the sauce. Pour in the 0.5 cup white vinegar and 0.25 cup granulated sugar, stirring constantly. Let the mixture simmer for 5 minutes until slightly reduced and syrupy.

Next, stir in the 0.5 cup chopped fresh dill and 2 tbsp lemon juice. The sauce should take on a bright, tangy flavor with a hint of sweetness. Taste and adjust the seasoning if needed—this is where the dish's signature flavor comes together. The velout should coat the back of a spoon and have a balanced acidity that cuts through the richness of the vegetables.

Carefully transfer the simmered vegetables to the saucepan with the velout. Stir gently to coat each piece evenly. Return the mixture to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally. The vegetables should absorb the sauce and develop a glossy finish. You're looking for a sauce that clings to the vegetables without being overly watery—this is the hallmark of a well-made Monkey Salad.

During this time, the flavors will meld together, creating a harmonious balance of sweet, tangy, and savory notes. The celery crowns should be tender but still hold their shape, and the sauce should thicken slightly as it reduces. If the sauce becomes too thick, add a splash of water to loosen it to your desired consistency. This is the moment that matters—patience here ensures a restaurant-quality result.

Once the vegetables are fully coated and the sauce has reached your desired consistency, remove the Dutch oven from heat. Let the salad rest for 10 minutes at room temperature. This resting period allows the flavors to settle and the vegetables to absorb the sauce more thoroughly. It also gives you a chance to prepare any accompanying dishes, like a side of 2 cups cooked white rice—a classic pairing for this dish.

Serve the Monkey Salad warm or at room temperature, garnished with an additional sprinkle of fresh dill. The contrast of the tender vegetables with the tangy, slightly sweet sauce is what makes this dish so special. Each bite should deliver a perfect balance of textures and flavors, with the celery crowns providing a satisfying bite and the velout sauce tying everything together.

Essential equipment for antone's monkey salad

Dutch Oven Essentials

A 5-7 quart Dutch oven is your best friend for this recipe—it's deep enough to handle the volume of vegetables and sauce while allowing even heat distribution. I swear by the Le Creuset Signature for its durability and even heating, but any heavy-bottomed Dutch oven will work.

The lid helps trap steam during simmering, which keeps the vegetables tender without overcooking. 🔥

Celery Crown Tools

You'll need a sharp chef's knife (I recommend Wüsthof Classic) for cutting clean 1-inch thick celery crowns. A mandoline with a thick-slice attachment works too if you prefer precision—just be careful with those fingers!

The key is even cuts so the celery cooks uniformly. A vegetable peeler comes in handy for quickly peeling carrots and potatoes.

Sauce Thickening Tools

For the velout sauce, a medium saucepan with sloped sides helps prevent spills when stirring. A wooden spoon is ideal for mixing without scratching the pan.

If you're making this ahead, a glass jar with a tight-sealing lid keeps the dressing fresh in the fridge for up to 3 days. For adjusting consistency, keep a small ladle handy to add water as needed.

Temperature Control

An instant-read thermometer (like ThermoWorks Thermapen) ensures your vegetables reach the perfect 185-190°F internal temperature—tender but not mushy. A kitchen timer helps track the 20-minute simmer for the vegetable crowns. For the sauce, maintain a gentle simmer at 190-200°F to reduce it properly without burning the dill.

Storage Containers

Use airtight glass containers (like Pyrex) to store leftovers—they keep the salad fresh for 3-4 days in the fridge. For meal prep, divide the salad into single-serving portions so you can reheat just what you need.

If freezing, use freezer-safe bags with 1-inch headspace to prevent ice crystals from ruining the texture.

Fresh Ingredient Prep

A microplane makes quick work of zesting lemons for the dressing, while a garlic press ensures finely minced cloves. A fine-mesh strainer helps drain excess water from blanched vegetables if needed.

For the dill, a pair of kitchen shears gives you the most control when chopping stems—no wasted leaves here! 🌿

Frequently asked questions