Creamy Celery Root And Haricot Vert Salad Food

CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS

Steps:

• Vegetables:
• Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
• Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
• Fish:
• Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
• To cook and assemble everything:
• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
• Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
• Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
• Divide the veggies between 4 serving plates and top with the crusted fish.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
• With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
• In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

HARICOTS VERTS SALAD WITH TRUFFLE CREAM

Steps:

• Special Equipment: Microwave safe dish
• Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.

LONG-COOKED CELERY ROOT SALAD

Steps:

• To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
• Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
• Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
• Variations for celery root salad
• For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
• Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
• For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
• For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
• For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.

GREEN BEANS, CORN AND CARROT SALAD

Steps:

• In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
• Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
• In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

HARICOT VERT AND RED-ONION SALAD WITH PISTOU

Steps:

• Make pistou:
• Purée all pistou ingredients in a food processor until basil is finely chopped.
• Make salad:
• Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
• While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
• Toss beans and onion with pistou. Season with salt and pepper.

CREAMY CELERY-ROOT AND HARICOT VERT SALAD

Steps:

• Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
• Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
• Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.