Cold Celery Recipes

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain.
• Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
• Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
• Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

Steps:

• In a large bowl, combine the cabbage, carrot and green pepper;set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.

Steps:

• Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
• Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
• Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold.
• When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.