Best Celery Olive Salad Recipes

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

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.

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine the red peppers, olives, celery and romaine in a large bowl.
• In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.

CELERY, RADISH, AND OLIVE SALAD

Steps:

• Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CELERY & OLIVE SALAD

Steps:

• In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
• Serve as an accompaniment to fish or meat.

ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.

CELERY, GRAPEFRUIT AND OLIVE SALAD

Steps:

• Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.

PINEAPPLE, CELERY AND OLIVE SALAD

Steps:

• Mix everything together.
• This is a fast salad!
• Enjoy!

GREEN BEAN, CELERY, AND OLIVE SALAD

Steps:

• 1 Bring 2 quarts of water to a boil in large saucepan. Add the beans and salt to taste. Cook uncovered, until the beans are tender, about 8 minutes. Drain the beans and cool them under cold running water. Pat the beans dry. 2 In a large serving bowl, whisk together the oil, vinegar, salt to taste, garlic, and red pepper. Add the beans and toss well. Add the remaining ingredients and stir until well coated with the dressing. Taste and adjust seasoning. Serve immediately or chill in the refrigerator up to 3 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.