Celery Root Apple And Radichio Salad Recipes

Steps:

• Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
• When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

Steps:

• Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender. As it cooks, keep the root submerged by weighting it with a plate or pot lid. When you can easily pierce the celery root with a skewer, drain it in a colander and cool.
• To peel the celery root: scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts. Cut the celery root in half, and slice each half into thin half-moons; put these in the large bowl. (If the celery root is a bit fibrous, cut the slices into thin matchsticks.)
• Rinse the apples well, but don't peel them. Slice them in half, through the stem and bottom ends, and cut out the seeds and cores. Slice the halves crosswise into half-moons, about 1/8 inch thick, add to the bowl, and gently toss the celery root and apple slices together.
• For the dressing: whisk together the vinegar, mustard, salt, and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing.
• Serve at room temperature.

Steps:

• Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

Steps:

• 1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside. 2. Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside. 3. Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife . Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside. 4. Thinly slice the celery stalks on a mandoline or with a sharp kife and toss with the celery root and apples. 5. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. 6. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.