Celery Olive Salad Recipes

CELERY OLIVE SALAD

Steps:

• Preparation 1 In a large mixing bowl, whisk together buttermilk, mayonnaise and mustard until smooth.2 Season to taste with salt and freshly ground black pepper.3 Toss celery root, apples, California Ripe Olives and green onions with dressing until evenly coated.4 Sprinkle with almonds just before serving. Source: California Olive

OLIVE & CELERY SALAD

Steps:

• Mix all ingredients in medium bowl and serve with crusty Italian bread. Also wonderful as a side salad with tuna salad, tomato pasta dishes, anything really!

CELERY AND OLIVE SALAD RECIPE

Steps:

• In a bowl combine olive oil, lemon juice, lemon zest, parsley, and season to taste. In another bowl, mix the remaining ingredients and toss gently. Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.

CELERY, RADISH, AND OLIVE SALAD

Steps:

• Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CELERY & OLIVE SALAD

Steps:

• In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
• Serve as an accompaniment to fish or meat.

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine the red peppers, olives, celery and romaine in a large bowl.
• In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.

CELERY, GRAPEFRUIT AND OLIVE SALAD

Steps:

• Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.

SICILIAN OLIVE SALAD

Steps:

• In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.

CELERY AND PARSLEY SALAD

Steps:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.

OLIVE LOVER'S SALAD

Steps:

• In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.