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
CRISP CELERY SALAD
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.
Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g
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 VICTOR SALAD
At Inga's Bar in Brooklyn, this special salad is prepared in a professional kitchen with the resources to create its many components on a rolling basis. But the chef Tirzah Stashko's exacting recipe can produce restaurant-worthy results at home if you set aside time to tackle its parts in advance. Inspired by the classic dish created by Victor Hirtzler, the chef at San Francisco's Hotel St. Francis from 1904 to 1926, Ms. Stashko's dish is more audacious: While Mr. Hirtzler braised celery until sweet, subtle and succulent, Ms. Stashko bolsters the softened stalks with bitter greens and piquant mustard seeds, then slicks them with mashed anchovies, capers and garlic. There is nothing subtle about it, but the complexity of each bite will validate your efforts.
Provided by Alexa Weibel
Categories project, salads and dressings, appetizer, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 25
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.
More about "celery salad recipes"
23 CELERY RECIPES THAT PROVE THERE'S MUCH MORE TO …
From epicurious.com
Estimated Reading Time 4 mins
- Persian Celery Stew With Mushrooms (Khoresh-e Karafs) This vegetarian version of khoresh from cookbook author Najmieh Batmanglij uses mushrooms instead of red meat.
- Kombu Celery. This is one of our all-time favorite celery recipes. It only requires 5 ingredients, but it's worth careful attention. Removing the stringy bits from the exterior of each stalk using a vegetable peeler gives you pure crunch without any fibers sticking between your teeth.
- Lentil and Chicken Soup With Sweet Potatoes and Escarole. This comforting, flavorful soup features 10 celery stalks, so it'll make quick work of your celery stash.
- Infinity Pool. Throw chopped celery stalks into a juicer (or blender) for a refreshing cocktail base. The vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt.
- Braised Celery With Lentils and Garlic. Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course.
CELERY SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
4.4/5 (34)Total Time 10 minsCategory SaladsCalories 373 per serving
- Slice celery stalks and chop herbs (including some celery leaves), peel and slice onions and slice cherry tomatoes in half.
- Add the salad ingredients to a large bowl. Drizzle dressing over the ingredients and toss. Add additional kalamata olives and feta cheese if you like (I usually do).
FAVORITE CELERY SALAD (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (36)Total Time 10 minsCategory SaladCalories 119 per serving
30 EASY CELERY RECIPES (SALADS, SMOOTHIES, & MORE!)
From insanelygoodrecipes.com
CELERY SALAD WITH APPLES – A COUPLE COOKS
From acouplecooks.com
CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN RECIPE
From bonappetit.com
15 EASY CELERY RECIPES – A COUPLE COOKS
From acouplecooks.com
EASY CELERY SALAD RECIPE: HOW TO MAKE CELERY SALAD
From masterclass.com
LOW COUNTRY PICKLED SHRIMP SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Kardea BrownSteps 3Difficulty Easy
CELERY: NOT JUST FOR VEGGIE TRAYS - MAYO CLINIC NEWS NETWORK
From newsnetwork.mayoclinic.org
VIBRANT CELERY SALAD WITH DATES & PISTACHIOS - MINIMALIST BAKER
From minimalistbaker.com
ALLRECIPES
BEST CHOPPED SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST TUNA SALAD RECIPE - HOW TO MAKE TUNA SALAD - DELISH
From delish.com
CELERY ROOT SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST MARINATED CELERY SALAD RECIPE - HOW TO MAKE CELERY SALAD
From food52.com
WALDORF SALAD RECIPE - BBC FOOD
From bbc.co.uk
LEFTOVER CELERY SALAD | RECIPETIN EATS
From recipetineats.com
TUNA SALAD RECIPE WITH EGG (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
THIS EGG SALAD RECIPE HAS A SECRET INGREDIENTS JOY THE BAKER
From joythebaker.com
CELERY SALAD WITH DATES, ALMONDS AND PARMESAN
From cookieandkate.com
CELERY & OLIVE SALAD RECIPE | PBS FOOD
From pbs.org
CELERY SALAD (GREAT WAY TO USE LEFTOVER CELERY) - FIFTEEN SPATULAS
From fifteenspatulas.com
DOLLY PARTON’S PECAN CHICKEN SALAD IS PURE PERFECTION - KITCHN
From thekitchn.com
5 STRAWBERRY RECIPES THAT EMBRACE THE FRUIT’S SAVORY SIDE
From washingtonpost.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #eggs-dairy #vegetables #dinner-party #holiday-event #kosher #spring #vegetarian #cheese #dietary #gluten-free #seasonal #low-calorie #low-carb #passover #free-of-something #low-in-something #brunch
You'll also love