Celery Root And Walnut Salad Recipes

CELERY ROOT SALAD

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.

CELERY ROOT AND WALNUT SALAD

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.

ROUGET ON CELERY ROOT SALAD WITH WALNUTS AND OLIVES

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.

CELERY AND PARMESAN SALAD

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 ROOT SALAD (REMOULADE)

Steps:

• Gather the ingredients.
• Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
• In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
• Stir in the grated celery root to coat thoroughly.
• Serve immediately or chill in the refrigerator before serving.
• Enjoy.

CREAMY CELERY SALAD

Steps:

• Place all of the ingredients into a large mixing bowl.
• Mix until everything is well incorporated.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

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.