Best Celery Walnut And Parmesan Salad Recipes

Celery Root, Apple & Walnut Salad With Parmesan image

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 shallot, peeled, minced
1/4 cup apple cider vinegar
salt, to taste
3/4 cup extra virgin olive oil
3 tablespoons truffle oil
2 celery root, medium sized, peeled and julienned
2 granny smith apples, medium sized, julienned
3 ounces walnuts, toasted and roughly chopped
20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
5 ounces parmesan cheese, shaved

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

Parmesan Walnut Salad in Endive Leaves image

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 9

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

Steps:

In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.