Artichoke And Celery Root Salad With Mustard Dressing Recipes

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CELERY ROOT SALAD



Celery Root Salad image

Provided by Ruth A. Matson

Categories     Salad     Egg     Herb     Side     Marinate     Root Vegetable     Fall     House & Garden     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 lb. celery root
1 teaspoon onion juice
1/4 teaspoon dry mustard
2 tablespoons cream
1/2 cup French dressing made with lemon juice
2 tablespoons parsley, minced
2 teaspoons chervil, minced
12 hard-cooked egg, riced

Steps:

  • Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.

RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN



Raw Artichoke Salad with Celery and Parmesan image

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Provided by David Downie

Categories     Salad     Cheese     Vegetable     Appetizer     Side     Christmas     Easter     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Backyard BBQ     Dinner     Lunch     Parmesan     Artichoke     Celery     Spring     Summer     Shower     Healthy     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan

Steps:

  • Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

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