Best Celery Parmesan Recipes

CELERY AND PARMESAN SALAD

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.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

CELERY & PARMESAN SALAD

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 ROOT, APPLE & WALNUT SALAD WITH PARMESAN

Steps:

• To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
• About 10 minutes before serving, combine the celery roots and apples in a large bowl.
• Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
• Add half the cheese and gently toss.
• Garnish the salad with the remaining cheese. Serve immediately.
• NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE

Steps:

• Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
• Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN

Steps:

• Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

BRAISED CELERY WITH PARMESAN

Steps:

• Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses¿they are great in salads.
• Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.

CELERY, MUSHROOM AND PARMESAN SALAD

Steps:

• In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper.

MUSHROOM, PARMESAN AND CELERY SALAD

Steps:

• Combine the mushrooms, Parmesan and celery in a serving bowl.
• In a separate bowl, mix together the lemon juice, oil and salt and pepper to taste. Pour over the salad and toss it to mix. Serve at once.

ROMAINE, CELERY, AND PARMESAN SALAD

Steps:

• In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
• Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
• To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.

BRAISED AND GRATINéED CELERY STALKS WITH PARMESAN

Steps:

• Cut off the leafy tops and detach all the stalks from their base. Save the hearts for a salad or for dipping. Use a peeler to pare away most of the strings, and cut the stalks into 3 inch pieces.
• Bring 2-3 quarts of water to a boil, add the celery. Exactly one minute after the water RETURNS to a boil, drain them and set aside.
• Preheat oven to 400F.
• Put the onion and butter in a saucepan over medium heat. Cook and stir until onion becomes translucent, then add the chopped pancetta or prosciutto. Stir to coat well and cook for 1 minute. Add the celery, salt and pepper, and toss the celery to coat it well. Cook for 5 more minutes, stirring occasionally.
• Add the broth, adjust heat so that the dish cooks at a very gently simmer. Cover. Cook until the celery feels tender when poked. When it feels tender but slightly firm, uncover the pan, turn up the heat, and boil away all the liquid.
• Transfer ONLY the celery to a greased baking dish. Arrange the celery so that the curved, concave side is facing UP, like little boats. Spoon the onion and pancetta mixture evenly over the celery. Evenly spread the parmesan over the celery.
• Place the dish on the top rack of the oven for just a few minutes until the cheese melts and forms a light crust. Remove from oven and allow to rest for a few minutes before serving.

CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN

Steps:

• Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
• Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

MUSHROOM AND CELERY SALAD WITH PARMESAN CHEESE

Steps:

• Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.
• Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.

ROMAINE SALAD WITH CARROTS, CELERY, KALAMATAS & PARMESAN VINAIGRETTE

Steps:

• For the vinaigrette: Combine the garlic, yolk and mustard in the bowl of an electric food processor. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the Worcestershire and lemon juice and process again until smooth. With the food processor running, very slowly pour the olive oil through the feed tube, adding only a few drops at a time and allowing the oil to incorporate fully and thicken the sauce. Add the grated Parmesan and give a few long pulses to combine. This can be kept refrigerated in an air-tight container for about 2 days. Keep in mind though, the texture is best around room temperature. Cooling the dressing will thicken it. But this can be fixed by whisking in a small amount of water (about 1/4 to 1/3 cup). For the rest of the salad: In a large mixing bowl, combine the romaine with the sliced carrots, celery and kalamata olives. Add enough dressing to coat it well. (You won’t need to use it all.) Toss well to coat, then add the grated parmesan and season with a good pinch of salt and pepper. Toss to combine. Transfer to a platter or serving plates. Serve immediately.

FENNEL AND CELERY SALAD WITH PARMESAN

Steps:

• Combine the fennel and celery in a bowl, then dress with the lemon juice, olive oil and some salt, tossing very well. Check the seasoning and adjust as necessary. Place on individual plates or a platter and top with the grated Parmesan.

CELERY PARMESAN

Steps:

• Prehaet oven to 325 degrees. Lightly spray a 2-qt casserole dish with nonstick cooking spray.
• Cook celery, onion and garlic in small amount of boiling salted water until tender (about 20 minutes). Drain.
• Pour into prepared casserole dish. Top with tomatoes and bacon, then sprinkle with parmesan cheese.
• Bake at 325 degrees for 30 minutes.
• Serve.

CELERY ROOT, WITH MUSHROOMS AND PARMESAN

Steps:

• Peel and cut the celery into matchstick-size pieces and blanch them in boiling water. Remove and drain.
• Wash the mushrooms, dry them thoroughly and slice them thinly. Combine in a salad bowl with the celery root and Parmesan cheese. In a separate bowl, mix the lemon, olive oil, parsley, salt and pepper. Pour the mixture over the vegetables and toss thoroughly.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

CELERY AND PARMESAN SALAD

Steps:

• At leat 1 hour before planning to serve salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me - this step makes a difference.) Add enough dressingn to moisten well, Cover and refrigerate for at least an hour to allow the celery to crisp and 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 wit walnuts, parsley leaves, salt and pepper and serve immdediately.

BRAISED HEARTS OF CELERY WITH PARMESAN

Steps:

• Heat oven to 350 degrees. Butter medium (12x9) gratin dish. If using whole celery bunches, remove tough outer stalks and trim the dark and dried out parts of the base, leaving enough of the base that the stalks will hold together. Trim the tops to the bunch is about 5-6 inches long; set the trimmed tops aside for another use. Blanch the celery hearts in a big pot of simmering, well-salted water for 10 minutes. Don't let the water boil too hard or the celery will start to break apart. Cut the leek in quarters lengthwise leaving it attached at the base and rinse away any sand under cold running water. Slice the leek finely into crosswise strips and scatter across bottom of a well buttered gratin dish. When the celery hearts are cool enought to handle, cut each bunch in half lengthwise and arrange in grain dish. Pour over the stock. If necessary to thoroughly moisten the leeks add a littler more stock or water. The leeks should be moist but not swimming in liquid; the celery should be mostly above the liquid. Season with 3/4 tsp salt or to taste. Cover dish lightly with aluminum foil and bake until the celery is meltingly tnder about 1-1 1/2 hours. When celery is done remove foil and carefully pour the broth through a strainer into a small saucepan and add the grated cheese. Place saucepan over high heat to reduce broth to a glaze, about 5 minutes. Pour this over celery and serve.