Parsley Celery Leaf And Jicama Salad Recipes

CELERY AND PARSLEY SALAD

Celery and Parsley Salad image

This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds (optional)

Steps:

In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

CELERY AND JíCAMA SAUTé

Celery and Jícama Sauté image

Categories Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 (2 1/2-lb) bunch of celery
1 1/4 lb jicama
2 tablespoons olive oil
2 garlic cloves, smashed
1/3 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Peel strings from celery with a vegetable peeler, then cut celery on a long diagonal into 1/4-inch-thick slices. Peel jicama with a sharp knife and cut into 2- by 1/4-inch matchsticks.
Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.
Add celery to oil and sauté, stirring, until softened, about 3 minutes. Add jicama and sauté, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.

PARSLEY, CELERY LEAF, AND JICAMA SALAD

Parsley, Celery Leaf, and Jicama Salad image

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Provided by Susan Feniger

Time 35m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Steps:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

JICAMA, RADISH AND MANGO SALAD

Jicama, Radish and Mango Salad image

From June 2011 All You. For this recipe you can swap celery for jicama and apple (Granny Smith might work best) for mango. In addition the radish could be replaced by another raw crunchy veggie.

Provided by tomsawyer

Categories Mango

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
boston lettuce leaf, for serving (optional)
2 teaspoons fresh parsley, chopped

Steps:

In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
Make matchstick size pieces out of the jicama and toss with remaining lime juice.
Just before serving, add jicama, radishes, and mango in bowl with the dressing.
Toss well to coat.
Line a serving platter with lettuce leaves, if desired, and pile salad in center.
Sprinkle with parsley and serve.

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