Best Watermelon And Celery Root Salad Recipes

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Radish and Herb Salad with Meyer Lemon Dressing image

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

Ingredients

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

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, WATERMELON AND CUCUMBER SALAD

Celery, Watermelon and Cucumber Salad image

Provided by Sara Dickerman

Categories salads and dressings

Time 3h

Yield Serves 4 as a side dish

Number Of Ingredients 7

Ingredients

1 cup 1-inch pieces peeled celery
2 cups 1-inch pieces cubed and seeded watermelon
1 cup 1-inch pieces cubed, peeled and seeded cucumber
Interior leaves from celery heart, roughly chopped
1/2 teaspoon kosher salt
Freshly squeezed lemon juice, optional
3 ounces crumbled sheep's-milk feta or other feta

Steps:

In a medium bowl, combine the celery, watermelon, cucumber, celery leaves and salt. If desired, season with a squeeze of lemon juice to taste. Toss to mix, cover and refrigerate, 2 to 3 hours.
Place equal portions on each of 4 plates. Top with feta and serve.

LONG-COOKED CELERY ROOT SALAD

Long-Cooked Celery Root Salad image

Categories Salad Poach Roast Celery Boil

Yield serves 4 to 6

Number Of Ingredients 7

Ingredients

1 large celery root, 2 to 2 1/2 pounds
1/4 to 1/2 teaspoon salt, or to taste
Two 1/4-pound bunches scallions finely chopped (about 1 cup)
2 to 3 tablespoons olive oil, or to taste
2 to 3 teaspoons red wine vinegar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped fresh Italian parsley

Steps:

To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
Variations for celery root salad
For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.