Celery Root And Pecan Salad Recipes

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CELERY ROOT SALAD WITH ARUGULA AND PECANS



Celery Root Salad With Arugula and Pecans image

Provided by Melissa Clark

Categories     dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely chopped
1/4 teaspoon kosher salt, plus a tiny pinch, more to taste
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar, plus more to taste
3 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
1 medium celery root, trimmed and peeled
5 cups arugula or other salad greens, torn into bite-sized pieces
1/4 cup finely chopped, toasted pecans.

Steps:

  • To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
  • To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams

CELERY-ROOT AND PECAN SALAD



Celery-Root and Pecan Salad image

Categories     Food Processor     Herb     Nut     Onion     Vegetable     Side     No-Cook     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 cup pecan halves (3 1/2 oz), toasted > and cooled
1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
3 tablespoons white-wine vinegar
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallot
1/4 cup olive oil

Steps:

  • Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
  • Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

CELERY ROOT SALAD



Celery Root Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Juice of 2 lemons
Kosher salt
1 medium celery root
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 head frisee, torn
1 head radicchio, torn

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.

CELERY ROOT SALAD



Celery Root Salad image

This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 5

1 pound celery root
3 tablespoons rapeseed oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
  • Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g

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.

CELERY AND APPLE SALAD WITH PECANS



Celery and Apple Salad with Pecans image

Toasted pecans and a sour cream dressing blend with celery and apple for this salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/4 cup pecan halves
2 tablespoons reduced-fat sour cream
1 to 2 tablespoons white-wine vinegar
1 teaspoon sugar
1 pound celery, (8 to 10 large stalks), peeled if desired, and thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, and thinly sliced, slices halved crosswise
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.
  • In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
  • Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

Nutrition Facts : Calories 98 g, Fat 6 g, Protein 1 g

CELERY ROOT AND WALNUT SALAD



Celery Root and Walnut Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 8

3/4 cup freshly squeezed lemon juice, plus 1 tablespoon freshly grated lemon zest (2 to 3 lemons total)
1 1/4 pounds celery root, (also called celeriac)
1/2 cup walnut halves, coarsely chopped
1/4 cup walnut oil
2 tablespoons finely chopped shallot
2 tablespoons plus 2 tablespoons muscatel-wine vinegar or white balsamic vinegar
3/4 cup fresh flat-leaf parsley, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Fill a medium bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim top and bottom of celery roots, then peel with a vegetable peeler or paring knife. Transfer to lemon water.
  • Toast walnuts in 1 tablespoon oil in a small skillet over medium heat until fragrant, 2 to 3 minutes. Add shallot; cook, stirring, until soft and translucent, about 2 minutes. Stir in lemon zest. Set aside.
  • Whisk together remaining 1/2 cup lemon juice, vinegar, and remaining 3 tablespoons oil in a small bowl. Cut celery root into matchsticks (or julienne using a mandoline). Toss celery root with walnut mixture in a serving bowl; add parsley. Pour dressing over salad. Season with salt and pepper; toss well. Let stand 15 minutes before serving.

PEAR AND CELERY ROOT SALAD



Pear and Celery Root Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h20m

Yield Four servings

Number Of Ingredients 11

3 medium Bosc, Devoe or D'Anjou pears, ripe but firm
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
1/4 cup Champagne vinegar
1/3 cup peanut or other neutral flavored vegetable oil
2 cups shredded celery root
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2 cups torn red leaf lettuce

Steps:

  • To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
  • To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
  • To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams

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