Celery Caesar Salad Recipes

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CELERIAC AND CELERY SALAD



Celeriac and Celery Salad image

This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier.

Provided by Jamie Oliver

Time 22m

Yield 4 servings

Number Of Ingredients 2

I normally use 1 whole celeriac
to 1 head of celery.

Steps:

  • All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
  • All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as

CELERY AND PARMESAN SALAD



Celery and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Steps:

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

CELERY CAESAR SALAD



Celery Caesar Salad image

Provided by Gordon Maybury

Categories     Salad     Mustard     Appetizer     Parmesan     Celery     Bon Appétit

Number Of Ingredients 15

2 thick slices country-style bread, torn into bite-size pieces
2 tablespoons olive oil
Kosher salt
1 large egg yolk
1 anchovy fillet, chopped
1 small garlic clove, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup vegetable oil
Freshly ground black pepper
1 ounce Parmesan, grated (about 1/3 cup), plus shaved for serving
2 romaine hearts, leaves separated
8 celery heart stalks, thinly sliced, plus all leaves
1/4 large celery root (celeriac), peeled, cut into matchsticks

Steps:

  • Preheat oven to 400°. Toss bread with olive oil on a rimmed baking sheet, squeezing to help it absorb the oil; season with salt. Toast, tossing halfway through, until golden and crisp, 5-10 minutes. Let croutons cool.
  • Blend egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard in a blender until smooth. With motor running, gradually drizzle in vegetable oil, blending until thickened. Dressing should be pourable (add a splash or two of water to thin, if needed).
  • Transfer dressing to a bowl large enough to hold salad and season with salt and pepper. Mix in grated Parmesan. Add romaine, celery stalks and leaves, and celery root; toss to coat.
  • Serve salad topped with croutons and shaved Parmesan

CELERY SALAD



Celery Salad image

A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.

Provided by Willow

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

¾ cup sliced celery
⅓ cup dried sweet cherries
⅓ cup frozen green peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped pecans, toasted
1 ½ tablespoons fat-free mayonnaise
1 ½ tablespoons plain low-fat yogurt
1 ½ teaspoons fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 26.5 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 304.2 mg, Sugar 16 g

EASY CELERY SALAD



Easy Celery Salad image

Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.

Provided by moppelchen

Categories     Salad     Vegetable Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 bunch celery, chopped
2 tablespoons canola oil
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

Steps:

  • Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
  • Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
  • Make the croutons: Preheat the oven to 400°F (200°C).
  • In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
  • Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

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