ake the warm potato and celery salad. Boil, steam or microwave potatoes
dd the shallot or onion celery and a pinch of salt
live oil. Saute the onion, celery, celery leaves, and garlic, covered, until
ebabs are ready, add the salad leaves, mint and parsley to
eed to, then add the celery, onion, and garlic. Cook and
eed to, then add the celery, onion, and garlic. Cook and
igh heat. Add leek, onion, celery, carrot, and garlic. Partially cover
hop the carrots, onion and celery. Chop rosemary and thyme.
In a small bowl, combine mayonnaise, sour cream, and white wine vinegar and season to taste.
Toss apple in lemon juice to prevent browning. Add celery and mayonnaise mixture and toss to combine.
In a separate bowl, toss salad greens with olive oil and balsamic vinegar.
Spoon apple and celery mixture on four serving plates. Top with salmon slices and salad greens. Serve with slices of crusty bread.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
mall ice cubes. Add sliced celery and let it soak in
Wash and pat dry mixed salad leaves. Place in a large serving bowl.
Using a sharp knife, peel skin and pith from grapefruit. Cut into segments over a small bowl, reserving juice. Add segments and celery to serving bowl.
Whisk oil into grapefruit juice; season. Drizzle over salad; toss to coat.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Puree in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
pple and mix with sliced celery and leaves. Serve with pork
alt and pepper.
Trim celery leaves and chop enough to
Combine first 5 ingredients; mix well.
Cover and chill. Arrange lettuce on individual salad plates.
Slice each pear into 10 slices; brush with lemon juice.
Arrange 5 pear slices on each plate.
Spoon about 1/2 cup celery mixture on each salad; sprinkle with cheese.
Blend soup, lemon juice, pickles and dill in a bowl.
Toss with celery, apple, beets and potatoes.
Chill 4 hours or more. Serve on salad greens.
In a salad bowl, combine celery and apples. Sprinkle with lemon juice and stir in yogurt and creamy salad dressing. Just before serving, sprinkle with walnuts.