Celery Root Apple And Radichio Salad Food

CELERY ROOT SALAD

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.

FENNEL AND CELERY ROOT SALAD

Steps:

• Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

CELERY ROOT & APPLE SALAD

Steps:

• Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender. As it cooks, keep the root submerged by weighting it with a plate or pot lid. When you can easily pierce the celery root with a skewer, drain it in a colander and cool.
• To peel the celery root: scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts. Cut the celery root in half, and slice each half into thin half-moons; put these in the large bowl. (If the celery root is a bit fibrous, cut the slices into thin matchsticks.)
• Rinse the apples well, but don't peel them. Slice them in half, through the stem and bottom ends, and cut out the seeds and cores. Slice the halves crosswise into half-moons, about 1/8 inch thick, add to the bowl, and gently toss the celery root and apple slices together.
• For the dressing: whisk together the vinegar, mustard, salt, and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing.
• Serve at room temperature.

APPLE-CELERY SALAD

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

CELERY ROOT, APPLE AND RADICHIO SALAD

Steps:

• 1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside. 2. Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside. 3. Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife . Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside. 4. Thinly slice the celery stalks on a mandoline or with a sharp kife and toss with the celery root and apples. 5. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. 6. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.