Celery And Parmesan Salad Recipes

ITALIAN CELERY SALAD WITH PARMESAN

Steps:

• Slice the entire bunch of celery, including the leaves, into approximately one inch pieces. Discard the bottom and any brown tips or bad spots.
• Combine celery and parmesan cheese shavings in a mixing bowl and toss to combine.
• In a small mason jar or container with a lid, combine lemon juice, olive oil, dried thyme, salt and pepper. Close jar and shake until combined and creamy in texture. Pour dressing over celery and parmesan and toss to combine.
• Serve immediately at room temperature or chill for 30-60 minutes in the refrigerator before serving.

ROMAINE, CELERY, AND PARMESAN SALAD

Steps:

• In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
• Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
• To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.

RAW ARTICHOKE SALAD WITH CELERY AND 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.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

EASY CELERY SALAD

Steps:

• Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

CELERY & PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

CELERY VICTOR SALAD

Steps:

• Prepare the stock for the braised celery and scallions: In a large pot, heat 2 tablespoons olive oil over medium-low. Add the carrots and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a boil over high. Once it comes to a boil, reduce the heat to medium-low and simmer until the carrots are soft and impart their sweetness, about 30 minutes. Strain liquid, discarding solids, and return to the pot.
• While the stock simmers, make the pickled mustard seeds: In a small pot, combine the vinegar, mustard seeds, sugar, shallot and salt. Stir to combine, then cook over low heat, bubbling very gently, until mustard seeds are plump, about 15 minutes. Let cool until room temperature, then refrigerate until chilled. (Makes 1/2 cup; see Tip.)
• As the stock continues to simmer, make the anchovy-garlic paste: Finely chop the anchovies and capers, occasionally smashing and spreading them using the flat side of your knife, until they start to form a paste. In a small bowl, stir together the anchovies and capers with the garlic, red-pepper flakes and olive oil until combined. (Makes 1/4 cup.) Refrigerate until serving.
• Continue preparing the braised celery and scallions: Once the carrot stock has been cooked and strained, squeeze the lemon quarters over the carrot stock, then plop the squeezed pieces into the stock. Add the thyme, garlic, black peppercorns, bay leaves and salt. Bring to a simmer over medium.
• Once it simmers, cook the celery: Add the celery in two batches, one layer at time, simmering until tender, about 10 minutes per batch. (Cooked celery should bend a little, when lifted with tongs, without going totally limp.) Using tongs, transfer celery to a wide, shallow dish that can hold the celery, scallions and braising liquid.
• Cook the scallions in the stock: Add the firmer scallion whites and cook 2 minutes, then add the more tender scallion greens, and cook another 2 minutes, until all scallion pieces are tender. Add scallions to the cooked celery. Strain the stock over the scallions and celery, discarding the solids, and let the mixture cool at room temperature, about 30 minutes. Cover and refrigerate until chilled, at least 1 hour or, ideally, overnight. (The braised vegetables will continue to absorb flavor but retain texture; they'll keep, refrigerated, up to one week.)
• To serve, strain the braised vegetables. (Reserve the liquid to use as a stock; poach fish in it, add to soups, stews or pasta, or dip bread in it.) Slice the celery and scallions on a sharp angle into 1 1/2-inch-long segments, then add them to a very large bowl. Add the spigarello, Parmesan, parsley and reserved celery leaves, plus the anchovy paste and the sherry vinegar mixed with olive oil; toss to coat. The salad should have the right balance of salt, acid and heat, with no ingredient overshadowing the other. Season with extra vinegar or olive oil, if needed.
• Plate the salad, mounding in the center of the plate. Dot with 2 to 3 very small spoonfuls of mustard seeds, to taste, and serve immediately.

CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN

Steps:

• Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
• Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE

Steps:

• Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
• Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.