Celery Root And Cucumber Salad With Dill Dressing Recipes

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

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.

Steps:

• Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.

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:

• Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

Steps:

• Combine all ingredients in a large salad bowl. Chill until serving time.

Steps:

• Peel and halve the celery roots [can also use 2 medium] place in a covered baking dish with a little water and salt to taste if desired.
• Bake in moderate oven 45 minutes or until a knife passes through easily.
• Peel the cucumber [optional if not waxed] and cut in half rounds.
• Allow the celery root to cool, then slice in rounds similar to the cukes. Mix together.
• Add dressing. Vegetables should be well coated but not gloppy. Taste to adjust seasoning.
• Garnish with some dill sprigs over the salad.
• The dressing:.
• Combine the all except oil in a food processor. Add the oil slowly, then add the dill. Season with salt and black pepper.