Rachael Rays Celery Portabella Salad Recipes

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EARTHY PORTOBELLO SALAD WITH PROSCIUTTO



Earthy Portobello Salad with Prosciutto image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced but not shaved
4 portobello mushroom caps
6 ribs celery from heart with leafy tops, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/2 cup freshly chopped flat-leaf parsley
2 cups baby arugula
2 lemons, juiced
1/4 cup extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper

Steps:

  • TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
  • Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
  • Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

PORTOBELLO MUSHROOM SALAD



Portobello Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano

Steps:

  • Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

MY FRIEND VICKI'S MOM'S CELERY SALAD



My Friend Vicki's Mom's Celery Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 celery heart, washed and chopped
Couple handfuls good quality pitted black olives, chopped
6 hot pepperoncini or Italian hot peppers, chopped
6 sweet pickled peppers, chopped
1/2 red onion, chopped
Generous handful of flat-leaf parsley, chopped
1 tin flat anchovies, chopped
2 to 3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.

CELERY SUCCOTASH SALAD



Celery Succotash Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

  • In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

RACHAEL RAY'S CELERY & PORTABELLA SALAD



Rachael Ray's Celery & Portabella Salad image

Make and share this Rachael Ray's Celery & Portabella Salad recipe from Food.com.

Provided by Shelby Jo

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

6 celery ribs, with leafy tops wiped clean and thinly sliced on an angle
4 large portabella mushroom caps, wiped clean with damp towel
1 cup coarsely chopped flat leaf parsley, half a bunch
1 cup arugula leaf, chopped
1 cup basil leaves (about 20 leaves)
1 lemon, juice of
extra virgin olive oil, for drizzling
salt and pepper
chunk parmigiano-reggiano cheese, for shavings

Steps:

  • Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

Nutrition Facts : Calories 45.7, Fat 0.6, SaturatedFat 0.1, Sodium 63.8, Carbohydrate 9.1, Fiber 3.7, Sugar 3.2, Protein 3.7

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