CELERY ROOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
RAW-BEET AND CELERY-ROOT SALAD
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like they are here, it makes it more than just delicious-the vitamin C boosts how much of the good-for-you nutrients your body can absorb.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Combine ingredients in a medium bowl and toss to combine; season with salt and pepper. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
CELERY ROOT SALAD
This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.
Provided by barbara
Categories Salad Vegetable Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 5
Steps:
- Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
- Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g
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.
Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
CUCUMBER AND CELERY SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
PEAR AND CELERY ROOT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
- To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
- To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams
CELERY AND RADISH SALAD
Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**
Provided by lecole54
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
CELERY ROOT SALAD
Provided by Barbara Kafka
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root in a 2 1/2-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
- Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 1 gram, TransFat 0 grams
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