CELERIAC AND CELERY SALAD
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
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
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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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- Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes; set croutons aside.
- Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover; squeeze in juice from lemon (this keeps the celery root from discoloring).
- Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.
- Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.
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