Celery Endive Salad Recipes

Steps:

• Cut celery into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips.
• Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified.
• Toss celery and endive with dressing; season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and blue cheese.

Steps:

• Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
• Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
• Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
• Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.

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.

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

Steps:

• In a medium bowl, whisk together vinegar and oil. Add celery, endive, and onion; season with salt and pepper, and toss.

Steps:

• In a medium bowl, whisk together vinegar, oil, sugar, and onion powder. Add celery, endive and onion; season with salt and pepper. Toss.

Steps:

• In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
• Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

Steps:

• Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper. Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil. Add the heavy cream and cayenne pepper, stirring to blend. Adjust seasonings to taste.
• Peel and core the apple, and cut into 1/8-inch matchsticks. Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab. Add about half of the dressing, and toss to coat; add more dressing, if desired. Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley. Add additional lemon juice and salt and pepper as desired, to taste.
• To serve, peel avocado and slice into thin wedges. Place in a medium bowl, and toss with just enough olive oil to coat the wedges. Season with salt and pepper to taste. Divide the avocado among six plates. Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side. In a small bowl, combine the remaining crab meat, parsley and celery leaves. Add 1/2 tablespoon of the dressing, and toss to combine; reserve the remaining dressing for another use. Place a spoonful of crab mixture on top of each salad as garnish. Serve immediately.