Cooked Knob Celery Salad Recipes

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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.

THE ULTIMATE CELERY ROOT SALAD



The Ultimate Celery Root Salad image

I love to make this nutty salad when I find celery roots which are firm and have the green leafy tops on them. You need to own a mandoline with a fine julienne blade or this salad will not have the correct texture. Adding the leaves, nuts, and cilantro is my touch.

Provided by RUTHWARD

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 large celery root with leaves - halved, peeled, and thinly sliced
¼ cup chopped fresh cilantro
3 tablespoons chopped pecans
⅓ cup mayonnaise
½ lemon, zested and juiced
¼ teaspoon ground coriander
¼ teaspoon celery seed
¼ teaspoon salt

Steps:

  • Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 14.3 g, Cholesterol 4.6 mg, Fat 12.8 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 301 mg, Sugar 2.4 g

COOKED KNOB CELERY SALAD



Cooked Knob Celery Salad image

Make and share this Cooked Knob Celery Salad recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole celery root (celeriac)
boiling salt water
4 -6 tablespoons white wine vinegar
1/2 teaspoon salt
1 pinch sugar
1/2-1 cup vegetable stock
1 tablespoon minced onion
tarragon or parsley, to taste
3 -4 tablespoons olive oil or 3 -4 tablespoons salad oil

Steps:

  • Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.
  • Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.

Nutrition Facts : Calories 90.6, Fat 10.1, SaturatedFat 1.4, Sodium 291, Carbohydrate 0.2, Sugar 0.1

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