Celery Root And Walnut Salad Recipes

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CELERY ROOT AND WALNUT SALAD



Celery Root and Walnut Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 8

3/4 cup freshly squeezed lemon juice, plus 1 tablespoon freshly grated lemon zest (2 to 3 lemons total)
1 1/4 pounds celery root, (also called celeriac)
1/2 cup walnut halves, coarsely chopped
1/4 cup walnut oil
2 tablespoons finely chopped shallot
2 tablespoons plus 2 tablespoons muscatel-wine vinegar or white balsamic vinegar
3/4 cup fresh flat-leaf parsley, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Fill a medium bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim top and bottom of celery roots, then peel with a vegetable peeler or paring knife. Transfer to lemon water.
  • Toast walnuts in 1 tablespoon oil in a small skillet over medium heat until fragrant, 2 to 3 minutes. Add shallot; cook, stirring, until soft and translucent, about 2 minutes. Stir in lemon zest. Set aside.
  • Whisk together remaining 1/2 cup lemon juice, vinegar, and remaining 3 tablespoons oil in a small bowl. Cut celery root into matchsticks (or julienne using a mandoline). Toss celery root with walnut mixture in a serving bowl; add parsley. Pour dressing over salad. Season with salt and pepper; toss well. Let stand 15 minutes before serving.

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN



Celery Root, Apple & Walnut Salad With Parmesan image

A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 shallot, peeled, minced
1/4 cup apple cider vinegar
salt, to taste
3/4 cup extra virgin olive oil
3 tablespoons truffle oil
2 celery root, medium sized, peeled and julienned
2 granny smith apples, medium sized, julienned
3 ounces walnuts, toasted and roughly chopped
20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
5 ounces parmesan cheese, shaved

Steps:

  • To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
  • About 10 minutes before serving, combine the celery roots and apples in a large bowl.
  • Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
  • Add half the cheese and gently toss.
  • Garnish the salad with the remaining cheese. Serve immediately.
  • NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

Nutrition Facts : Calories 704.4, Fat 64.7, SaturatedFat 13.1, Cholesterol 31.2, Sodium 548.8, Carbohydrate 17.8, Fiber 3.8, Sugar 10.4, Protein 17.3

ROUGET ON CELERY ROOT SALAD WITH WALNUTS AND OLIVES



Rouget on Celery Root Salad with Walnuts and Olives image

Provided by Food Network

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

1 celery root, about 1 pound
2 ounces walnuts
2 ounces good black olives pitted
1 tablespoon sherry wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons kosher salt
Freshly ground pepper
4 rouget about 12 oz each, scaled and filleted, score the skin
Flour for dredging the fish
3 tablespoons clarified butter to cook the rouget
Salt and pepper

Steps:

  • Pre-heat the oven to 350 degrees. Cut the celery root into very fine slices then the slices into fine julienne strips. Toast the walnuts in the preheated oven for 6 minutes or until they start to turn light brown remove the walnuts from the oven and rub in a towel to remove any loose skin. Cut the black olives into slivers. Mix the celery root, walnuts, black olives, sherry vinegar, olive oil, 2 tablespoons salt, freshly ground pepper together. Let sit for 30 minutes for the flavors to marry. Season the rouget fillets with salt and pepper then dredge in the flour. Heat 3 tablespoons clarified butter in a saute pan and cook the fish until golden flip and cook the other side.
  • Yield: 4 servings.

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