CELERY AND PARSLEY SALAD
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.
CELERY & PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 1h15m
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.
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.
GREEN BEAN AND CELERY SALAD
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
PEAR, CELERY AND FARRO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.
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.
CRISP CELERY SALAD
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.
Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g
CRAB AND CELERY SALAD
Steps:
- Mix the celery, eggs, tomatoes, and parsley together in a large bowl. Drizzle with the lemon juice and olive oil, seasoning with salt. Toss well, to coat the salad with the dressing. Add the crabmeat, and toss gently to combine, without breaking up the lumps of crab.
CRISPY CELERY SALAD
Steps:
- 1. Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper.
- 2. Just before serving, toss with the parsley and mint. Serve immediately. It's delicious served on a bed of thinly sliced beets.
CELERY SALAD
One of my favorite foods ever: Celery. I like it straight up, but seems that I may be in the minority. For those who take it a little more dressed up, here's a delicious option slightly modified from Food and Wine Magazine.
Provided by VNess
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a medium bowl with cold water and about 2 cups of small ice cubes. Add sliced celery and let it soak in the ice water bath for at least 10 minutes or for up to 30 minutes, until very crisp.
- Meanwhile, in a separate bowl, whisk the olive oil with the lemon juice. Stir in the finely chopped shallot. Season with salt and pepper.
- In a large bowl, toss the lettuce with 3 T of the dressing. Transfer lettuce to plates or a platter.
- Drain the sliced celery and pat dry thoroughly with paper towels. Add the celery to the large bowl and toss with the remaining dressing. Season the dressed celery with salt and pepper.
- Using a slotted spoon, scatter the sliced celery over the lettuce.
- Using a very sharp vegetable peeler, shave long strips of the pecorino cheese over the salad. Drizzle with the remaining dressing and serve.
Nutrition Facts : Calories 235.8, Fat 18.1, SaturatedFat 6.3, Cholesterol 29.5, Sodium 456.5, Carbohydrate 8.5, Fiber 2.7, Sugar 3.1, Protein 11.1
CHICKPEA AND CELERY SALAD
Can be made in advance....improves in fridge. Published in Jerusalem Post on May 8, 2008 from Shaily Lipa Angel's "Holiday Entertaining." Dress salad while chickpeas are warm.
Provided by Yaffa
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat chickpeas according to instructions on package.
- Blend dressing ingredients.
- Mix chickpeas with the dressing in a bowl.
- Add celery and parsley.
- Add salt and pepper.
Nutrition Facts : Calories 243.5, Fat 8.6, SaturatedFat 0.7, Sodium 431.1, Carbohydrate 35.7, Fiber 6.5, Sugar 4.6, Protein 7
WATERCRESS, CELERY, AND PARSLEY SALAD
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Celery Healthy Vegan Watercress Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.
APPLE CELERY SALAD
Make and share this Apple Celery Salad recipe from Food.com.
Provided by Parsley
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toss the diced apples with the lemon juice.
- Add the diced celery.
- In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
- Pour mayo mixture over salad and toss to coat.
- Season with salt if desired.
- Chill and serve.
Nutrition Facts : Calories 75.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 1.9, Sodium 127.1, Carbohydrate 13.5, Fiber 2.4, Sugar 9, Protein 0.7
APPLE AND CELERY SALAD (WW)
This is a good way to use up herbs in the garden -- both tarragon and chives grow like weeds in my garden -- along with parsley, so this is a delicious way to use them which we enjoyed. And only one point/serving. With the leftover salad (if there is any) it's good tossed with tuna or leftover chicken for lunch the next day - increasing the points to about 4 or 5/serving -- not bad -point-wise for lunch! Recipe source: WW Healthy & Happy Celebrations Cookbook
Provided by ellie_
Categories Apple
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl combine salad ingredients (celery - tarragon).
- In a cup or small dish combine dressing ingredients (lemon zest and juice - salt).
- Pour dressing over salad and toss.
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
CELERY SALAD WITH FETA
Make and share this Celery Salad With Feta recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, place the celery and red onion.
- In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
- Pour dressing mixture over celery and onion.
- Sprinkle with chopped mint and parsley.
- Toss to combine well.
- Chill for about 1 hour before serving.
Nutrition Facts : Calories 119.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 377.7, Carbohydrate 6.1, Fiber 2, Sugar 3.5, Protein 2.8
PARSLEY, CELERY LEAF, AND JICAMA SALAD
A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.
Provided by Susan Feniger
Time 35m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
- Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
CELERY SALAD
Steps:
- Peel outer strings from 4 celery ribs with a paring knife. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings. Transfer julienned celery to a bowl and chill.
- Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes. Remove from heat and add parsley, stirring until wilted.
- Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.
- Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature.
- Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat.
- Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.
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