WATERCRESS AND CELERY SALAD
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Using a mandoline, shave the celery paper thin.
- Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery for 30 seconds. Drain the celery in a colander and immediately transfer it to the ice water. As soon as the celery is cool, drain and transfer to paper towels to remove any excess water. Dry the bowl. Add the celery, onion, and watercress, and toss well.
- In a small bowl, combine the lemon juice, mustard, and capers. Using a fork or whisk, stir until the mixture is homogenized. Slowly drizzle in the oil, constantly whisking until it thickens.
- Pour the vinaigrette over the celery and watercress, and toss well. Add the cheese and salami, season to taste with salt and pepper, and toss again. Divide the salad among 4 cold salad plates, and serve immediately.
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 SALAD WITH WALNUTS, DATES AND PECORINO
This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.
Provided by januarybride
Categories Potluck
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
- In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
- In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
Nutrition Facts : Calories 190.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 7.4, Sodium 149.7, Carbohydrate 12.9, Fiber 3, Sugar 8.9, Protein 5
SHAVED CELERY ROOT SALAD WITH MACKEREL
A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
- Toss dressing with remaining ingredients.
Nutrition Facts : Calories 277 g, Cholesterol 13 g, Fat 18 g, Fiber 5 g, Protein 7 g, Sodium 902 g
SHAVED CELERY & SWEET PEPPER SALAD WITH WATERCRESS, PECORINO & MINT
Steps:
- If possible, use a mandoline, V-slicer or other vegetable slicer to shave the vegetables as thinly as possible. Otherwise, use a sharp chef's knife. Put the celery, bell pepper, watercress and mint in a large serving bowl. With a cheese plane or vegetable peeler, shave about 2 ounces of cheese into the bowl. Put the olive oil, vinegar and salt to taste in a shaker jar and shake well. Pour enough of the dressing over the salad to moisten all the vegetables. (You may not need it all.) Toss, taste and adjust the seasoning. Serve immediately.
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CITRUS PEPPER AND CELERY SALAD | KEVIN IS COOKING
From keviniscooking.com
5/5 (3)Total Time 30 minsCategory SaladCalories 418 per serving
- Place the sliced celery, bell peppers, red onion and radishes in a bowl, sprinkle with the sugar and a rich of kosher salt. Toss to mix well and set aside for 20 minutes.
- In a small bowl add the grapefruit segments and sumac (See Note #1) and toss to coat. Set aside.
- Add the grapefruit segments and the juice, celery leaves, herbs, capers, chiles (See Note #2), and olive oil to the softened vegetables. Stir to mix and season with salt an freshly cracked black pepper to taste.
- Gently peel the soft boiled egg (See Note #3) and break in half over the salad. Top with crumbled feta cheese crumbles, freshly cracked black pepper and a drizzle of olive oil.
SHAVED CELERY AND MUSHROOM SALAD WITH PECORINO
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Servings 6Calories 146 per serving
- For dressing, in a screw-top jar combine Basic Vinaigrette and lemon juice. Cover and shake well. Drizzle dressing over celery mixture and sprinkle with salt; toss gently to coat. Top with cheese.
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