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.
EASY CELERY SALAD
Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.
Provided by moppelchen
Categories Salad Vegetable Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g
CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
- Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Nutrition Facts : Calories 350 calorie, Fat 17 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 43 grams
SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA
This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
- Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams
FETA FRITTATAS WITH CARROT & CELERY SALAD
This healthy oven-baked frittata with a crunchy side salad is rich in calcium, fibre, vitamin c and makes up 3 of your 5-a-day
Provided by Good Food team
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
- Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
- Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.
Nutrition Facts : Calories 378 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.
Provided by Julia Moskin
Categories salads and dressings, main course
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
- Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
- Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
- If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
- Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams
CELERY SALAD WITH FETA
Make and share this Celery Salad With Feta recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, place the celery and red onion.
- In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
- Pour dressing mixture over celery and onion.
- Sprinkle with chopped mint and parsley.
- Toss to combine well.
- Chill for about 1 hour before serving.
Nutrition Facts : Calories 119.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 377.7, Carbohydrate 6.1, Fiber 2, Sugar 3.5, Protein 2.8
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