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recipes 2007 10 celery root and watercress salad with mustard seed dressing
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4.0
(4.2)
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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
4.5
(4.48)
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This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.
3.3
(3.31)
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Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
(4.4)
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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
4.0
(4.14)
Vegan
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Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.
4.0
(4.19)
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We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.
5.0
(5)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.5
(4.5)
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This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin, crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.
4.5
(4.5)
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Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
4.0
(4)
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
4.0
(4)
Easy
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This classic, creamy soup is brightened with fresh ginger.
3.0
(3.2)
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You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.
5.0
(4.75)
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
5.0
(5)
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When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.
3.0
(2.91)
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The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.
4.5
(4.5)
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Easy
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With balsamic marinated beans, lots of cheese, and crispy onions, this meal-prep-friendly dinner salad is one you’ll have on repeat.
4.0
(4.09)
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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
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This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.
3.6
(3.6)
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You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.
4.4
(4.38)
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When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
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Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.
5.0
(5)