Best Rouget On Celery Root Salad With Walnuts And Olives Recipes

CELERY ROOT SALAD

Celery Root Salad image

This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.

Provided by barbara

Categories Salad Vegetable Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 5

Ingredients

1 pound celery root
3 tablespoons rapeseed oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper to taste

Steps:

Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 22.2 g, Fat 21.1 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 4 g

ROASTED CELERY ROOT AND CARROTS

Roasted Celery Root and Carrots image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
Kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley

Steps:

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

Pasta Salad With Tuna, Celery, White Beans and Olives image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Ingredients

Kosher salt
1/2 pound wagon wheel pasta
1 cup canned tuna, drained and flaked
1 cup sliced celery
1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons lemon juice
1/2 cup chopped fresh mixed herbs
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the tuna, celery, white beans and olives to the bowl with the pasta.
Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.