Celerynutsalad Recipes

Steps:

• Whisk 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 1 1/2 teaspoons sugar, 1 1/4 teaspoons grated ginger, 1 teaspoon lemon juice and 1/2 teaspoon salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots and 2 red jalapenos. Toss with the dressing and add 1/2 pound cooked baby shrimp. Garnish with cilantro.

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

Steps:

• In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Steps:

• Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.

Steps:

• Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

Steps:

• Whisk together 3 tablespoons vegetable oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce. Toss with 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced scallions, 1 thinly sliced red chile, such as Fresno, 1 cup fresh cilantro leaves with tender stems, and 1/4 cup chopped roasted, salted peanuts.

Steps:

• In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Steps:

• Cut the tomatoes in small pieces and mix with the celery and green onion and parsley.
• Add a mixture of orange and lemon juice as dressing.
• Use lettuce leaves as a bed for this salad and sprinkle with grated nuts.

Steps:

• Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, rinse, and cool. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
• In a bowl, whisk together the vinegar, sesame oil, soy sauce, chili oil, if using, sugar, and cilantro, if using. Toss in the celery. Cover and refrigerate to cool before serving.

Steps:

• Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Steps:

• Fill a medium bowl with cold water and about 2 cups of small ice cubes. Add sliced celery and let it soak in the ice water bath for at least 10 minutes or for up to 30 minutes, until very crisp.
• Meanwhile, in a separate bowl, whisk the olive oil with the lemon juice. Stir in the finely chopped shallot. Season with salt and pepper.
• In a large bowl, toss the lettuce with 3 T of the dressing. Transfer lettuce to plates or a platter.
• Drain the sliced celery and pat dry thoroughly with paper towels. Add the celery to the large bowl and toss with the remaining dressing. Season the dressed celery with salt and pepper.
• Using a slotted spoon, scatter the sliced celery over the lettuce.
• Using a very sharp vegetable peeler, shave long strips of the pecorino cheese over the salad. Drizzle with the remaining dressing and serve.

Steps:

• Place celery root& cucumbers in a salad bowl.
• Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
• Chill well.
• Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.