Shaved Celery Sweet Pepper Salad With Watercress Pecorino Mint Food

SHAVED CELERY ROOT SALAD WITH MACKEREL

Shaved Celery Root Salad With Mackerel image

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

Ingredients

3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel, flaked
1/4 cup chopped fresh parsley

Steps:

Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
Toss dressing with remaining ingredients.

Nutrition Facts : Calories 277 g, Cholesterol 13 g, Fat 18 g, Fiber 5 g, Protein 7 g, Sodium 902 g

CELERY SALAD WITH WALNUTS, DATES AND PECORINO

Celery Salad With Walnuts, Dates and Pecorino image

This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.

Provided by januarybride

Categories Potluck

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups walnuts
1 small shallot, minced
2 tablespoons sherry wine vinegar
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 bunches celery, thinly sliced on the bias (2 pounds)
3/4 cup dried pitted medjool dates, quartered lengthwise
3 ounces dry pecorino cheese, shaved with a vegetable peeler

Steps:

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

Nutrition Facts : Calories 190.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 7.4, Sodium 149.7, Carbohydrate 12.9, Fiber 3, Sugar 8.9, Protein 5

SHAVED CELERY & SWEET PEPPER SALAD WITH WATERCRESS, PECORINO & MINT

SHAVED CELERY & SWEET PEPPER SALAD WITH WATERCRESS, PECORINO & MINT image

Categories Salad

Yield 4

Number Of Ingredients 8

Ingredients

2 cups shaved heart of celery
2 cups shaved red bell pepper
2 cups loosely packed watercress leaves, no thick stems
4 to 5 mint leaves, torn into small pieces
Chunk of Pecorino Romano or ricotta salata
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Kosher or sea salt

Steps:

If possible, use a mandoline, V-slicer or other vegetable slicer to shave the vegetables as thinly as possible. Otherwise, use a sharp chef's knife. Put the celery, bell pepper, watercress and mint in a large serving bowl. With a cheese plane or vegetable peeler, shave about 2 ounces of cheese into the bowl. Put the olive oil, vinegar and salt to taste in a shaker jar and shake well. Pour enough of the dressing over the salad to moisten all the vegetables. (You may not need it all.) Toss, taste and adjust the seasoning. Serve immediately.

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