Creamy Celery Root And Haricot Vert Salad Recipes

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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.

HARICOTS VERTS SALAD WITH TRUFFLE CREAM



Haricots Verts Salad with Truffle Cream image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh haricots verts, washed and trimmed
1/4 cup sour cream
2 tablespoons cream
1 teaspoon white truffle oil
1 pinch salt
1/2 teaspoon lemon juice (recommended: ReaLemon)

Steps:

  • Special Equipment: Microwave safe dish
  • Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.

CREAMY CELERY-ROOT AND HARICOT VERT SALAD



Creamy Celery-Root and Haricot Vert Salad image

Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

Provided by Andrea Albin

Time 25m

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup mayonnaise
2 1/2 teaspoons fresh lemon juice
1 pound celery root (celeriac), peeled and quartered
1/2 pound haricots verts or other thin green beans, trimmed and halved crosswise
2 tablespoons finely chopped parsley, divided
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade

Steps:

  • Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
  • Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
  • Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 very thin slices white onion
Coarse salt
1 pound haricots verts, trimmed
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground pepper
1/2 pound cherry or grape tomatoes, halved
2 ounces shaved ricotta salata or crumbled feta cheese

Steps:

  • Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
  • Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
  • In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.

SHAVED CELERY ROOT SALAD WITH MACKEREL



Shaved Celery Root Salad With Mackerel image

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel, flaked
1/4 cup chopped fresh parsley

Steps:

  • Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
  • Toss dressing with remaining ingredients.

Nutrition Facts : Calories 277 g, Cholesterol 13 g, Fat 18 g, Fiber 5 g, Protein 7 g, Sodium 902 g

HARICOTS VERTS SALAD



Haricots Verts Salad image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Steps:

  • Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
  • In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
  • Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
  • Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams

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

CELERIAC SALAD (CELERY ROOT)



Celeriac Salad (Celery Root) image

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

3 cups cooked peeled & diced celeriac
salt and pepper
1/2 teaspoon dry mustard
1/4 cup white wine vinegar
2 teaspoons caraway seeds
1 cup English cucumber, washed unpeeled & sliced (long cuke)
1 1/2 cups sour cream (use lite if you wish and adjust the amount to suit your taste)
lettuce leaf (optional)
1 slice red pepper (optional)
1 slice green sweet pepper (optional)

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.

RAW CELERY ROOT SALAD



Raw Celery Root Salad image

This is a refreshing raw salad that is almost too simple to call a recipe. Raw celery root has a clean almost nutty flavor. Our family usually serves this during Passover.

Provided by baezus

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

celery root
garlic
lemon juice
mayonnaise
salt
pepper

Steps:

  • Wash and peel celery root. This is actually the only tough job. I usually cut the root in half then slice it into 'half moon' shapes and then using a paring knife peel the outer skin off.
  • Using a food processor or grater shred the celery root.
  • Mince or crush the garlic and add to the celery root.
  • Add lemon juice, mayonaise, salt, and pepper to taste and mix to combine.

Nutrition Facts :

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