Celery Salad With Celery Root And Horseradish Recipe 435

Steps:

• Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces. Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.

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:

• Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
• Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

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 the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

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.

Steps:

• Put the bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.
• Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.
• Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.

Steps:

• Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces. Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.