Cookedknobcelerysalad 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:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

Steps:

• Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.
• Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.

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:

• 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:

• Make the dressing: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 teaspoon honey, and ½ teaspoon red pepper flakes. Slowly stream in 3 tablespoons olive oil, whisking constantly until well combined. Season with salt.
• Pluck off any leaves from 10 celery stalks and set aside. Thinly slice the celery on the bias; add it to the dressing.
• Cut out the core of 1 apple by cutting off 4 lobes around it. Arrange the lobes cut-side down on a cutting board and thinly slice them crosswise into half-moons.
• Thinly slice 1 small shallot crosswise into rings.
• Coarsely chop ¾ cup roasted, salted peanuts or crush them with the bottom of a mug or glass measuring cup. Add the apple slices, shallot rings, and crushed peanuts to the bowl.
• Tear the dates into smaller pieces, discarding the pits; add them to the bowl along with 1 cup mint leaves and the reserved celery leaves.
• Serve: Toss everything well to coat in the dressing. Season with salt until it tastes really delicious and serve immediately

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.