CELERY ROOT SALAD
This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.
Provided by barbara
Categories Salad Vegetable Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g
SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE
Steps:
- Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
- Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
- On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve
CELERY ROOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
- Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
- Arrange the frisee and radicchio on a platter. Top with the celery root mixture.
SMOKED SCALLOP AND CELERY ROOT SALAD
Provided by Molly O'Neill
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
- Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SCALLOPS WITH CELERY AND GOLDEN RAISIN SALAD
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.
Provided by Martha Stewart
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.
- Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.
GERMAN CELERY ROOT SALAD
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Provided by Lydia68
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g
CELERY ROOT RéMOULADE AND PAN-SEARED SEA SCALLOPS
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- In a bowl stir together sauce ingredients and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered.)
- With a sharp knife peel celery root and cut into thin matchsticks. Add celery root to sauce with salt and pepper to taste and toss.
- Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sautéed with tongs to a plate.
- Mound celery root rémoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root rémoulade and scallops with chives and tarragon.
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
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SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
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- Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful—don’t let the vegetables scorch on the bottom of the pan! In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
- If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don’t crowd the scallops or they’ll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they won’t stick to the pan.)
- Spoon the warm purée onto 6 dinner plates. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
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