Crisp Celery Salad Food

APPLE CELERY SALAD

Steps:

• Dressing: Combine the first 4 ingredients in a large bowl.
• Add next 3 ingredients. Stir until coated.
• Place 1 large lettuce leaf on each plate. Spoon apple mixture onto each.

CELERY AND PARSLEY SALAD

Steps:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

CRISPY APPLE, CELERY, AND WALNUT SALAD

Steps:

• Preheat oven to 350F. Toast chopped walnuts on an aluminum lined baking sheet for ~5-7 minutes or until fragrant. Walnuts are hard to tell when they're done, so go by smell. It's done if it's fragrant.
• Mix together all ingredients in a large bowl. Add sea salt to taste. Happy Eating! Beckie

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 SALAD

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.

CRISP CELERY SALAD

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.

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 AND PARMESAN SALAD

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 SALAD

Steps:

• In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

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.

APPLE AND CELERY SALAD

Steps:

• Using a small, sharp knife, peel away the tough outer strings from each celery stalk. Thinly slice the stalks crosswise on the diagonal, then coarsely chop the leaves.
• Peel the apple, quarter through the stem, and cut away the core. Starting from the short side, slice each quarter as thinly as possible. Working quickly, dump the slices into a bowl and toss them with the lemon juice, coating evenly to prevent browning.
• Add the celery slices and leaves to the apple slices, then spoon in the mayonnaise and cream. Stir gently to coat the apple and celery.
• Transfer to a serving bowl, sprinkle with a pinch of salt and a few grinds of pepper, garnish with mint, if using, and serve.