Best Refreshing Mint And Celery Salad Recipes

Celery and Parmesan Salad image

Provided by Ina Garten

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

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.

Cantaloupe and Celery Salad with Mint Vinaigrette image

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

Celery Salad with Feta and Mint image

Provided by Martha Stewart

Number Of Ingredients 8

6 large celery stalks, cut into 1/2-inch slices
1/4 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon zest
2 tablespoons lemon juice
Coarse salt and ground pepper
1/3 cup crumbled feta
3 tablespoons thinly sliced fresh mint leaves

Steps:

In a large bowl, combine celery and red onion. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper and sprinkle with feta and mint.

Nutrition Facts : Calories 102 g, Fat 9 g, Fiber 1 g, Protein 2 g

Celery-and-Cucumber Salad with Herbs image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

6 celery stalks, thinly sliced crosswise
1 English cucumber, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper