OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
CELERY AND OLIVE SALAD RECIPE
Number Of Ingredients 10
Steps:
- In a bowl combine olive oil, lemon juice, lemon zest, parsley, and season to taste. In another bowl, mix the remaining ingredients and toss gently. Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.
CELERY & OLIVE SALAD
Make and share this Celery & Olive Salad recipe from Food.com.
Provided by NELady
Categories < 15 Mins
Time 14m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
- Serve as an accompaniment to fish or meat.
Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7
OLIVE & CELERY SALAD
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients in medium bowl and serve with crusty Italian bread. Also wonderful as a side salad with tuna salad, tomato pasta dishes, anything really!
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, GRAPEFRUIT AND OLIVE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.
CELERY, RADISH, AND OLIVE SALAD
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.
ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.
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.
SICILIAN OLIVE SALAD
Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as an antipasto
Number Of Ingredients 9
Steps:
- In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.
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