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.
RIBBON CELERIAC SALAD
This flavour-packed celeriac salad is absolutely amazing with smoked salmon or roast chicken
Provided by Jamie Oliver
Categories Sides Jamie's Kitchen Vegetables Christmas French Starters
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Once you've peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn't matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
- Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
- Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
- Or this: Roast a nice chicken. Allow it to cool and serve with this salad.
Nutrition Facts : Calories 87 calories, Fat 6.6 g fat, SaturatedFat 0.9 g saturated fat, Protein 2.3 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 3 g sugar, Sodium 1.20 g salt, Fiber 2.2 g fibre
CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN
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
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
PARMESAN WALNUT SALAD IN ENDIVE LEAVES
Categories Salad Cheese Leafy Green Nut Cocktail Party Quick & Easy Fall Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
- Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
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