Artichoke And Celery Root Salad With Mustard Dressing Recipes
ARTICHOKE AND CELERY ROOT SALAD WITH MUSTARD DRESSING
Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."
Yield Makes 10 servings
Number Of Ingredients 23
Steps:
- Cut top half off 1 artichoke; rub cut ends with one lemon quarter. Break off outer leaves until only pale green leaves remain. Trim and peel stem. Rub with lemon. Repeat with remaining artichokes. Place lemon quarters and next 7 ingredients in heavy large pot. Add trimmed artichokes. Add enough water to cover artichokes by 1 inch. Bring artichokes to boil uncovered; remove from heat. Let stand just until tender when tester is inserted into center of artichokes, about 25 minutes. Using slotted spoon, transfer artichokes to plate to cool. Halve lengthwise. Scoop out choke and remove any spiny leaves from centers. Cut each half into 3 wedges. (Can be made 1 day ahead. Cover and refrigerate.)
- Bring garlic and 1 cup olive oil to simmer in heavy small saucepan over medium heat. Reduce heat to medium-low and simmer until garlic is very soft, stirring occasionally, about 30 minutes. Strain garlic, reserving oil and garlic separately. (Can be made 1 day ahead. Cover and refrigerate chopped garlic and garlic oil separately.)
- Add celery root to large pot of boiling salted water; cook until crisp-tender, about 1 minute. Using slotted spoon, transfer celery root to strainer. Rinse under cold water; drain well. Return water in large pot to boil. Add carrots to pot; cook 30 seconds. Add onion; cook 30 seconds. Add celery; cook 30 seconds. Drain vegetables. Rinse under cold water until cool; drain well. (Can be made 1 day ahead. Cover and refrigerate.)
- Puree 1/4 cup extra-virgin olive oil and walnuts in blender until smooth. Add both mustards and vinegar; puree until smooth. Gradually add remaining 1/2 cup extra-virgin olive oil and 1/2 cup reserved garlic oil. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix artichokes, roasted chopped garlic, celery root, carrots, onion, celery, 1 cup dressing, chives, and parsley in large bowl; toss to coat. Transfer to platter and serve. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 2 hours before serving.)
CELERY ROOT SALAD
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
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
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
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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