Celery On Celery Salad Recipes

Steps:

• Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
• Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.

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.

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.

Steps:

• Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
• Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Steps:

• Peel outer strings from 4 celery ribs with a paring knife. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings. Transfer julienned celery to a bowl and chill.
• Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes. Remove from heat and add parsley, stirring until wilted.
• Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.
• Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature.
• Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat.
• Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.

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.

Steps:

• Prepare the stock for the braised celery and scallions: In a large pot, heat 2 tablespoons olive oil over medium-low. Add the carrots and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a boil over high. Once it comes to a boil, reduce the heat to medium-low and simmer until the carrots are soft and impart their sweetness, about 30 minutes. Strain liquid, discarding solids, and return to the pot.
• While the stock simmers, make the pickled mustard seeds: In a small pot, combine the vinegar, mustard seeds, sugar, shallot and salt. Stir to combine, then cook over low heat, bubbling very gently, until mustard seeds are plump, about 15 minutes. Let cool until room temperature, then refrigerate until chilled. (Makes 1/2 cup; see Tip.)
• As the stock continues to simmer, make the anchovy-garlic paste: Finely chop the anchovies and capers, occasionally smashing and spreading them using the flat side of your knife, until they start to form a paste. In a small bowl, stir together the anchovies and capers with the garlic, red-pepper flakes and olive oil until combined. (Makes 1/4 cup.) Refrigerate until serving.
• Continue preparing the braised celery and scallions: Once the carrot stock has been cooked and strained, squeeze the lemon quarters over the carrot stock, then plop the squeezed pieces into the stock. Add the thyme, garlic, black peppercorns, bay leaves and salt. Bring to a simmer over medium.
• Once it simmers, cook the celery: Add the celery in two batches, one layer at time, simmering until tender, about 10 minutes per batch. (Cooked celery should bend a little, when lifted with tongs, without going totally limp.) Using tongs, transfer celery to a wide, shallow dish that can hold the celery, scallions and braising liquid.
• Cook the scallions in the stock: Add the firmer scallion whites and cook 2 minutes, then add the more tender scallion greens, and cook another 2 minutes, until all scallion pieces are tender. Add scallions to the cooked celery. Strain the stock over the scallions and celery, discarding the solids, and let the mixture cool at room temperature, about 30 minutes. Cover and refrigerate until chilled, at least 1 hour or, ideally, overnight. (The braised vegetables will continue to absorb flavor but retain texture; they'll keep, refrigerated, up to one week.)
• To serve, strain the braised vegetables. (Reserve the liquid to use as a stock; poach fish in it, add to soups, stews or pasta, or dip bread in it.) Slice the celery and scallions on a sharp angle into 1 1/2-inch-long segments, then add them to a very large bowl. Add the spigarello, Parmesan, parsley and reserved celery leaves, plus the anchovy paste and the sherry vinegar mixed with olive oil; toss to coat. The salad should have the right balance of salt, acid and heat, with no ingredient overshadowing the other. Season with extra vinegar or olive oil, if needed.
• Plate the salad, mounding in the center of the plate. Dot with 2 to 3 very small spoonfuls of mustard seeds, to taste, and serve immediately.