Creamy Celery Root And Haricot Vert Salad Recipes

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VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE



Vegetable Salad with Curry-Soy Vinaigrette image

Categories     Salad     Potato     Tomato     Vegetable     Side     Picnic     Vegetarian     High Fiber     Backyard BBQ     Lunch     Curry     Broccoli     Cauliflower     Turnip     Fall     Summer     Vegan     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro

Steps:

  • Make vinaigrette:
  • Whisk together vinaigrette ingredients.
  • Make salad:
  • Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
  • Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
  • Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
  • Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

CREAMY CELERY ROOT MASH



Creamy Celery Root Mash image

This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!

Provided by LizardLover2009

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 4

2 pounds celeriac (celery root), peeled and cut into 1/2-inch cubes
¼ cup sour cream, or more to taste
½ teaspoon dried dill weed, or more to taste
salt and ground black pepper to taste

Steps:

  • Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  • Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 14.4 g, Cholesterol 4.2 mg, Fat 2.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 156.6 mg, Sugar 2.4 g

HARICOTS VERTS, TOMATO AND CUCUMBER SALAD



Haricots Verts, Tomato and Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 2h15m

Number Of Ingredients 13

3/4 pound very thin haricot vert, trimmed
1 hard-boiled egg yolk, minced
1 hard-boiled egg white, minced
1 pound cherry tomatoes, halved
1 pound cucumbers, thinly sliced
Salt
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Dash Worcestershire sauce
1/3 cup olive oil
2 tablespoons snipped fresh dill

Steps:

  • In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.

HARICOTS VERTS SALAD



Haricots Verts Salad image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Steps:

  • Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
  • In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
  • Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
  • Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams

LONG-COOKED CELERY ROOT SALAD



Long-Cooked Celery Root Salad image

Categories     Salad     Poach     Roast     Celery     Boil

Yield serves 4 to 6

Number Of Ingredients 7

1 large celery root, 2 to 2 1/2 pounds
1/4 to 1/2 teaspoon salt, or to taste
Two 1/4-pound bunches scallions finely chopped (about 1 cup)
2 to 3 tablespoons olive oil, or to taste
2 to 3 teaspoons red wine vinegar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh Italian parsley

Steps:

  • To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
  • Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
  • Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
  • Variations for celery root salad
  • For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
  • Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
  • For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
  • For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
  • For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.

CREAMY CELERY-ROOT AND HARICOT VERT SALAD



Creamy Celery-Root and Haricot Vert Salad image

Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

Provided by Andrea Albin

Time 25m

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup mayonnaise
2 1/2 teaspoons fresh lemon juice
1 pound celery root (celeriac), peeled and quartered
1/2 pound haricots verts or other thin green beans, trimmed and halved crosswise
2 tablespoons finely chopped parsley, divided
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade

Steps:

  • Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
  • Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
  • Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.

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