CELERY ROOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
ARUGULA SALAD WITH SUGARED PECANS
These candied pecans for salad pair perfectly with a tangy dressing. Our home economists recommend keeping a close eye on the pecans because they toast quickly.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CELERY ROOT SALAD WITH ARUGULA AND PECANS
Provided by Melissa Clark
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
- To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams
CELERIAC SALAD (CELERY ROOT)
If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place celery root& cucumbers in a salad bowl.
- Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
- Chill well.
- Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.
CELERY-ROOT AND PECAN SALAD
Categories Food Processor Herb Nut Onion Vegetable Side No-Cook Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
- Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.
WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
- In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams
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