Crisp Celery Salad Recipes
CRISP CELERY SALAD
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g
CELERY SALAD
A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.
Provided by Willow
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 26.5 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 304.2 mg, Sugar 16 g
CRISPY CELERY SALAD
Steps:
- 1. Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper.
- 2. Just before serving, toss with the parsley and mint. Serve immediately. It's delicious served on a bed of thinly sliced beets.
CELERY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 101 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 77 milligrams, Sodium 350 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 10 grams, Sugar 3 grams
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CELERY SALAD
One of my favorite foods ever: Celery. I like it straight up, but seems that I may be in the minority. For those who take it a little more dressed up, here's a delicious option slightly modified from Food and Wine Magazine.
Provided by VNess
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235.8, Fat 18.1, SaturatedFat 6.3, Cholesterol 29.5, Sodium 456.5, Carbohydrate 8.5, Fiber 2.7, Sugar 3.1, Protein 11.1
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- Put the celery strips in a large bowl of ice water and refrigerate for at least 1 hour or overnight, until the celery strips are curled and very crisp.
- In a mini processor, combine the olive oil, lemon juice, anchovies, garlic and white wine vinegar and process until smooth, about 30 seconds. Scrape the vinaigrette into a small bowl and season with salt and pepper.
- Drain the celery and pat thoroughly dry. Put the celery in a dry bowl and toss with the vinaigrette. Transfer to a platter and serve at once.
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