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Shave Your Celery Salad

YumSugar — Mon, 20 Apr 2009 16:15:31 -0700

It was a stunning weekend in San Francisco and the perfect weather for BBQ and a scrumptious salad. A dear friend - who happens to be a chef! - taught me how to make one of his favorite simple salads: a shaved celery salad.

If you've never shaved celery, don't get intimidated; it's easy. Using a regular potato peeler, remove and discard the outside stringiness. Then use the inner shavings as the base for the salad.

The crisp celery complements the creamy Gorgonzola, sweet dates, and crunchy, candied walnuts. All of the ingredients can be prepped far in advance and quickly assembled just before serving. To shave your own celery and get started on this elegant, yet effortless salad, read more.

Shaved Celery Salad With Candied Walnuts, Gorzonola Cheese, Dates and Balasmic Vinaigrette
From Chef Taylor Quimby of Rubicon Estate Winery

Ingredients

Candied Walnuts
1/2 cup water
1/2 cup sugar
1/2 cup walnuts
Balsamic Vinaigrette
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
2 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
Salad
1 bunch of celery, cleaned, peeled and sliced
Leaves from inner celery heart
12-15 dates, pitted and julienned
8 ounces Gorgonzola Cheese, crumbled

Directions

For the candied walnuts, combine water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 8-10 minutes. Drain well. Place the poached walnuts on an oiled or silicon lined sheet pan in a single layer and bake for 15 - 20 minutes at 300°F until golden brown and crunchy.
For the dressing, add shallots, Dijon mustard and balsamic vinegar to bowl and gently whisk. Slowly whisk in oil olive and salt until combined. Set aside.
Shave the outer layer of the cleaned celery and chop at an angle into 1/4 inch strips.
Pick the leaves from the celery heart. Set aside.
Toss the chopped celery in the dressing and arrange on a plate. Toss the celery heart leaves in any remaining dressing to lightly coat.
Top with dates, candied walnuts, Gorgonzola cheese and celery heart leaves.

Serves 4.

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Reader Recipe: Chicken Salad in Celery Ribs

YumSugar — Tue, 18 Nov 2008 15:00:08 -0800

Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app - mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.

Submitted by TeamSugar member Jenious

Chicken Salad with Peas in Celery Ribs
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.

Easy to make, can be made ahead and assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

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Fast & Easy Dinner: Creamy Barley Salad With Apples

partysugar — Thu, 24 Sep 2009 07:50:02 -0700

Looking for a simple way to bulk up the nutrients of dinner salads? Add a whole grain like barley. According to FitSugar, consuming barley could lead to lower cholesterol levels.

Although she recommends using hulled barley, this recipe calls for pearled barley. After it's cooked, the hearty grain is tossed with cooling yogurt, crisp apples, and crunchy celery.

The entire mixture is served on a bed of arugula, making for a salad that is filling, healthy, and delicious. To check out the recipe, read more.

Creamy Barley Salad With Apples
From Real Simple

Ingredients

1/2 cup pearled barley
kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the celery, apple, cooled barley, and mint (if using). Toss to combine.
Divide the arugula among bowls. Top with the barley salad.

Serves 4.

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Healthy Recipe: Waldorf Salad

FitSugar — Wed, 16 Sep 2009 03:47:41 -0700

Early Fall is a wonderful and tasty time. Summer produce is still abundant and Fall's early harvest is available too. One of my favorite veggies, celery spans the two seasons beautifully. Last night for dinner I made a simple Waldorf salad that pairs crisp celery with crisp apples, merging Fall and Summer into one healthy, refreshing salad.

I replaced the traditional mayonnaise with nonfat yogurt, making the dish even healthier. It was a hit with the entire family - even my young daughters liked it. To see the recipe, keep on reading.

Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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Sugar Shout Out: Make a Delicious Celery Salad

PopSugar — Mon, 20 Apr 2009 23:55:14 -0700

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Yummy Link: Vintage Apple, Celery and Nut Salad

YumSugar — Wed, 01 Aug 2007 06:29:30 -0700

I love old cookbooks, they're full of fascinating recipes and ingredients. Sometimes they're a bit odd, but other times they're just right. I'll let you decide which category this Apple, Celery and Nut Salad from the 1913 Crisco Cookbook falls under. - Slashfood

In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

Shaved Celery Salad

YumSugar — Mon, 20 Apr 2009 11:50:15 -0700

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Fast & Easy Dinner: Chicken, Rice, and Black-Bean Salad

partysugar — Tue, 18 Aug 2009 07:50:49 -0700

Who says chicken salad has to involve globs of mayonnaise and chopped celery? This recipe gives the classic salad a Southwestern-style twist.

Cooked shredded chicken is tossed with rice, black beans, tomatoes, jalapeños, and green onions. A quick ground cumin vinaigrette flavors the mixture. For a hearty variation, serve the salad in warmed tortillas sprinkled with cheese.

This salad is also delicious the next day, making it perfect for back-to-school lunches or late Summer picnics. Get the recipe and read more.

Chicken, Rice, and Black-Bean Salad
From Everyday Food

Ingredients

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Directions

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
Meanwhile place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.
Serve immediately, or refrigerate, covered, up to 1 day.

Serves 4.

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