Celery Root And Pecan Salad Food

GRANDMA'S CARROT CELERY PECAN JELL-O® SALAD

Steps:

• Spray a 3-cup gelatin mold with cooking spray.
• Dissolve orange gelatin in boiling water in a bowl; stir in cold water, salt, and reserved pineapple juice. Chill until partially thickened, about 45 minutes. Mix carrots, celery, pecans, and pineapple into gelatin and pour into prepared gelatin mold. Refrigerate until firm, at least 2 more hours. Invert mold onto serving platter to release gelatin salad.

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.

THE ULTIMATE CELERY ROOT SALAD

Steps:

• Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

CELERY-ROOT AND PECAN SALAD

Steps:

• Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
• Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

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.

CELERY AND APPLE SALAD WITH PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.
• In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
• Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

CELERY, APPLE & PECAN SALAD

Steps:

• Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
• In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
• Add celery and apple. Toss gently to combine.
• Crumble toasted pecans on top, serve immediately.

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. 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.