Best Crisp Celery Root Radish Salad Recipes

CELERY ROOT SALAD

Celery Root Salad image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Juice of 2 lemons
Kosher salt
1 medium celery root
1 tablespoon dijon mustard
1 teaspoon white wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1 head frisee, torn
1 head radicchio, torn

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.

CRISP CELERY ROOT RADISH SALAD

Crisp Celery Root Radish Salad image

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

Ingredients

1 - celery root, medium size
4 - hard boiled eggs
6 - radishes
2 tablespoon(s) mayonnaise
1 tablespoon(s) sour cream
1/4 cup(s) horseradish
2-3 - chives
- salt and pepper to taste

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!

CELERY AND RADISH SALAD

Celery and Radish Salad image

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

Ingredients

2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil, extra-virgin
6 celery ribs, thinly sliced
1 bunch radish, thinly sliced
coarse salt, to taste
ground pepper, to taste

Steps:

In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

CRISP CELERY SALAD

Crisp Celery Salad image

Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 teaspoon Dijon mustard
Coarse salt and ground pepper
5 celery stalks, ends trimmed, peeled, and sliced 1/2 inch thick diagonally
1 cup torn celery leaves

Steps:

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g

CHICKEN, CELERY, AND RADISH SALAD

Chicken, Celery, and Radish Salad image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

RADISH AND CELERY SALAD WITH LEMON-TARRAGON DRESSING

Radish and Celery Salad with Lemon-Tarragon Dressing image

Fresh radishes and a tart-sweet dressing make this spring salad sing.

Categories American salad spring

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 c. olive oil
1/4 c. Champagne vinegar
1 1/2 tsp. lemon zest plus 2 tablespoons juice (from 1 lemon)
2 tsp. fresh tarragon, finely chopped
1 tbsp. pure honey
Kosher salt and freshly ground black pepper
1 large or 2 small Cara Cara oranges, peel and pith removed, sliced into segments
1 small bunch radishes, trimmed and thinly sliced
4 stalks celery, sliced
3 oz. feta cheese or goat cheese, crumbled (about 3/4 cup)

Steps:

Whisk together oil, vinegar, lemon zest and juice, tarragon, and honey in a bowl. Season with salt and pepper.
Place orange segments, radishes, celery, and feta in a second bowl. Drizzle with half the dressing and toss to coat. Serve with remaining dressing alongside.

CELERY, RADISH, AND OLIVE SALAD

Celery, Radish, and Olive Salad image

Categories Salad Olive No-Cook Quick & Easy Celery Radish Summer Vegan Gourmet

Yield Makes 2 side-dish servings

Number Of Ingredients 8

Ingredients

1 bunch celery (2 1/4 pound)
4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted Kalamata olives, chopped
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

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.

VEGGIE SPIRAL SALAD

Veggie Spiral Salad image

My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this-now it's a summertime family favorite! Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang. -Melody Loyd, Parowan, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture., In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Fennel and Celery Salad With Lemon and Parmesan image

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

Ingredients

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

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.