Best Celery And Parsley Salad Recipes

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

Ingredients

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

CELERY AND PARSLEY SALAD

Celery and Parsley Salad image

This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds (optional)

Steps:

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

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Parsley, Fennel, and Celery Root Salad image

Categories Salad Leafy Green Vegetable No-Cook Fennel Fall Shallot Parsley Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
1 1/2 cups small curly parsley sprigs (from 2 large bunches)
1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
2 1/2 to 3 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

BIBB SALAD WITH CELERY AND PARSLEY

Bibb Salad with Celery and Parsley image

Using not only celery stalks but leaves, too, makes this crisp salad refreshing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1 to 2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (12 to 14 ounces), torn into bite-size pieces
2 celery stalks, thinly sliced on the diagonal, plus 1 cup celery leaves
1/4 cup packed flat-leaf parsley leaves

Steps:

In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add lettuce, celery slices and leaves, and parsley; toss to combine.

PARSLEY, CELERY LEAF, AND JICAMA SALAD

Parsley, Celery Leaf, and Jicama Salad image

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Provided by Susan Feniger

Time 35m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Steps:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

WATERCRESS, CELERY, AND PARSLEY SALAD

Watercress, Celery, and Parsley Salad image

Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Celery Healthy Vegan Watercress Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
1 celery rib, sliced thin crosswise
1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry

Steps:

In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.