Celery Salad With Celery Root And Horseradish Recipes

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 SALAD WITH CELERY ROOT AND HORSERADISH RECIPE - (4.3/5)

Steps:

• Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces. Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.

CELERY ROOT SALAD

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.

CELERY ROOT SALAD WITH ARUGULA AND PECANS

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.

CELERY AND RADISH SALAD WITH GORGONZOLA

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.