Celery Salad With Sherry Vinaigrette Recipes

CELERY SALAD WITH SHERRY VINAIGRETTE

Celery Salad with Sherry Vinaigrette image

If you want to lessen the intensity of raw shallots, leave them to marinate in the dressing for 40 minutes. Then strain and add to the salad.

Provided by Annette

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 bunch celery, chopped
1 (12 ounce) can whole kernel corn, drained
1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
¼ cup garden cress, or more to taste
5 tablespoons soybean oil (vegetable oil)
2 tablespoons sherry vinegar
1 small shallot, minced
⅛ teaspoon Dijon mustard
salt to taste
white pepper to taste

Steps:

Combine celery, corn, lettuce, and garden cress in a bowl.
Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.

Nutrition Facts : Calories 259 calories, Carbohydrate 23.3 g, Fat 18.2 g, Fiber 4.6 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 426.6 mg, Sugar 5.5 g

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE

Kale and Frisee Salad with Sherry Vinaigrette image

This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.

Provided by Greg Lofts

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons capers, drained and patted dry
1/2 cup chopped roasted hazelnuts
1 celery heart (pale center stalks and leaves), chopped (about 1 cup)
1 1/2 teaspoons whole-grain or stone-ground mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 head frisée, coarsely chopped (about 4 cups)
1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups)

Steps:

Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Fennel-Celery Salad with Blue Cheese and Walnuts image

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Provided by Claire Saffitz

Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 medium shallot, halved lengthwise, divided
2 tablespoons whole grain mustard
1 teaspoon sugar
1/2 cup sherry vinegar or red wine vinegar, divided
1/3 cup olive oil
Kosher salt, freshly ground pepper
6 dried Turkish figs, very coarsely chopped
1 fennel bulb, core removed, very thinly sliced
6-8 celery stalks, very thinly sliced
4 ounces blue cheese, crumbled

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
Do Ahead
Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

CELERY SEED VINAIGRETTE

Celery Seed Vinaigrette image

In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you're sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield about 1/4 cup.

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil
2 tablespoons cider vinegar
1-1/2 teaspoons sugar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon ground mustard
1/8 teaspoon grated onion
Mixed salad greens

Steps:

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.

Nutrition Facts :

CELERY SALAD WITH SHERRY VINAIGRETTE

Celery Salad with Sherry Vinaigrette image

If you want to lessen the intensity of raw shallots, leave them to marinate in the dressing for 40 minutes. Then strain and add to the salad.

Provided by Annette

Categories Vegetable Salads

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 bunch celery, chopped
1 (12 ounce) can whole kernel corn, drained
1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
¼ cup garden cress, or more to taste
5 tablespoons soybean oil (vegetable oil)
2 tablespoons sherry vinegar
1 small shallot, minced
⅛ teaspoon Dijon mustard
salt to taste
white pepper to taste

Steps:

Combine celery, corn, lettuce, and garden cress in a bowl.
Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.

Nutrition Facts : Calories 259 calories, Carbohydrate 23.3 g, Fat 18.2 g, Fiber 4.6 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 426.6 mg, Sugar 5.5 g

SHERRY VINAIGRETTE

Sherry Vinaigrette image

This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 12 cup

Number Of Ingredients 6

Ingredients

1 -2 garlic clove, coarsely chopped
salt
fresh ground black pepper
1 1/2 tablespoons sherry wine vinegar (or aged red wine vinegar)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil

Steps:

Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
Taste and balance the flavors to taste. Enjoy!

Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

SPINACH CELERY SALAD WITH MUSTARD VINAIGRETTE

Spinach Celery Salad with Mustard Vinaigrette image

This salad is a quick yet delicious side dish for any meal - fresh baby spinach, arugula and celery leaves tossed with sweet apples and a tangy dressing.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons finely chopped shallot
2 tablespoons sherry vinegar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
2 teaspoons coarse-grained mustard
4 cups fresh baby spinach leaves
2 cups arugula leaves
1 cup loosely packed celery leaves
2 cups chopped Braeburn apples (about 2 medium)
4 oz Gorgonzola cheese, crumbled (1 cup)

Steps:

In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk.
In large bowl, toss spinach, arugula and celery leaves. Add apple and cheese. Drizzle with vinaigrette; toss. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg

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