CELERIAC AND CELERY SALAD
This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier.
Provided by Jamie Oliver
Time 22m
Yield 4 servings
Number Of Ingredients 2
Steps:
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as
CELERIAC SALAD
Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
- Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.
CELERIAC SALAD (CELERY ROOT)
If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place celery root& cucumbers in a salad bowl.
- Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
- Chill well.
- Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.
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
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.
GERMAN CELERY ROOT SALAD
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Provided by Lydia68
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
- Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g
CELERIAC, CELERY AND CARROT REMOULADE
When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
- Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
CELERY-ROOT AND BEET SALAD
Categories Salad Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Salad Dressing Beet Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
- Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
- Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
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