CELERY ROOT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
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 AND WALNUT SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 8
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.
GERMAN CELERY ROOT SALAD
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Provided by Lydia68
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
- Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g
CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE
Provided by Molly Wizenberg
Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For vinaigrette:
- Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- For salad:
- Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN
A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
- About 10 minutes before serving, combine the celery roots and apples in a large bowl.
- Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
- Add half the cheese and gently toss.
- Garnish the salad with the remaining cheese. Serve immediately.
- NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.
Nutrition Facts : Calories 704.4, Fat 64.7, SaturatedFat 13.1, Cholesterol 31.2, Sodium 548.8, Carbohydrate 17.8, Fiber 3.8, Sugar 10.4, Protein 17.3
CELERY ROOT SALAD
Provided by Barbara Kafka
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root in a 2 1/2-quart souffle dish with a lid. Add water and cover. Holding the lid down with your thumbs, shake the dish to distribute the water evenly. Cook, covered, at 100 percent power in a high-power microwave oven for 8 minutes. Strain celery root and run under cold water until vegetables are cool.
- Put mustard in a bowl and whisk in vinegar. Gradually whisk in oil, beginning with drops and increasing to a steady stream. Add parsley and season with salt and pepper. Whisk again and toss in celery root.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 1 gram, TransFat 0 grams
CELERY-ROOT AND BEET SALAD
Categories Salad Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Salad Dressing Beet Winter Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
- While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
- Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
- Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
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