Celery And Radish Salad Recipes

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ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD



Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

2 pounds pork belly
1/2 cup salt
1/2 cup sugar
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
1/8 small red onion, chopped
1/2 cup vegetable oil
Salt and freshly ground black pepper
Reserved pork fat
2 tablespoons chopped shallots
2 russet potatoes, cubed and boiled
1 tablespoon grainy mustard
1 tablespoon red wine vinegar
1/3 bunch fresh chives, chopped
Salt and freshly ground black pepper
3 radishes, thinly sliced
2 celery stalks, thinly sliced
Celery leaves, for garnish
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon hot sauce

Steps:

  • For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
  • Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
  • Meanwhile, heat a deep fryer to 350 degrees F.
  • While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
  • For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
  • For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
  • For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
  • Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD



Chicken Breast with Feta, Celery and Radish Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 romaine lettuce heart, torn into bite size pieces (about 4 cups)
2 ribs celery, thinly sliced
6 radishes, quartered
3 ounces fresh feta, crumbled
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered

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

CHICKEN, CELERY, AND RADISH SALAD



Chicken, Celery, and Radish Salad image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 18

1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
  • Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
  • Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

CELERY AND RADISH SALAD



Celery and Radish Salad image

Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**

Provided by lecole54

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil, extra-virgin
6 celery ribs, thinly sliced
1 bunch radish, thinly sliced
coarse salt, to taste
ground pepper, to taste

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

CELERY, RADISH, AND OLIVE SALAD



Celery, Radish, and Olive Salad image

Categories     Salad     Olive     No-Cook     Quick & Easy     Celery     Radish     Summer     Vegan     Gourmet

Yield Makes 2 side-dish servings

Number Of Ingredients 8

1 bunch celery (2 1/4 pound)
4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted Kalamata olives, chopped
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CELERY AND RADISH SALAD WITH GORGONZOLA



Celery and Radish Salad With Gorgonzola image

Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you can use a food processor to speed up the process.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 5m

Yield Yield: Serves 8

Number Of Ingredients 10

1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)
1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1/3 cup chopped walnuts (about 1 1/2 ounces)
1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)
2 tablespoons sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
1 tablespoon walnut oil
Salt and freshly ground pepper

Steps:

  • Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram

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