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.
RADISH AND HERB SALAD WITH MEYER LEMON DRESSING
Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
- In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
CELERY AND RADISH SALAD WITH GORGONZOLA
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you can use a food processor to speed up the process.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 5m
Yield Yield: Serves 8
Number Of Ingredients 10
Steps:
- Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram
CELERY AND RADISH SALAD
Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**
Provided by lecole54
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
CRISP CELERY ROOT RADISH SALAD
My mom calls this "salatka swiateczna" ("Holy Salad"). It uses leftovers from Easter (eggs, horsedarish, sour cream, etc.) and tastes amazing; very fresh and crisp! It has a strong, bold flavor and is very good with a meat dinner like pot roast or steak.
Provided by Monica H @MonisiaH
Categories Salads
Number Of Ingredients 8
Steps:
- If you are using horseradish from a jar, let it sit in a strainer to get out the excess water. If you are using fresh horseradish, wash and peel it, and grate it.
- Peel celery root and wash it very well. Pat it dry and then shred it into medium strips using the medium-size side of a vegetable shredder.
- Wash and shred radishes into the same bowl as the celery root.
- Peel eggs and mash them in a bowl using a fork. Add to radishes and celery root.
- Add in the mayo, sour cream, horseradish, chives, salt and pepper. Mix, but not too vigorously so the ingredients don't all mash together. Taste it and adjust salt and pepper levels. This is a very good side salad to have with a heavy meat dish. Enjoy!
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