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.
CELERY ROOT SALAD
Provided by Ruth A. Matson
Categories Salad Egg Herb Side Marinate Root Vegetable Fall House & Garden Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.
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
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
LONG-COOKED CELERY ROOT SALAD
Steps:
- To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
- Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
- Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
- Variations for celery root salad
- For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
- Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
- For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
- For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
- For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.
CELERY ROOT SALAD WITH ARUGULA AND PECANS
Provided by Melissa Clark
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
- To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams
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
CELERY ROOT SALAD
Provided by Barbara Kafka
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root in a 2 1/2-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
- Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 1 gram, TransFat 0 grams
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