Crispy Celery Salad Food

CREAMY CELERY SALAD

Steps:

• Place all of the ingredients into a large mixing bowl.
• Mix until everything is well incorporated.

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 WITH APPLES AND BLUE CHEESE

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

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.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk vinegar, honey, and salt in a large bowl until blended.
• Add pears; gently stir to coat.
• Add the celery, cheese, and pecans; stir to combine. Season with pepper.
• Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.

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.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
• Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
• Serve either chilled or at room temperature.
• NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
• VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

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.