Celery Recipes

Fall 2014 006

Celery Salad with Walnuts and Gruyère

This salad is simple enough to make for yourself at a moment’s notice, and it’s elegant enough to make as the salad course for a dinner party—just serve it over a bed of leaf lettuce. Our Angelic Organics farm friend always gets asked about it: “Nobody invites me to potlucks anymore,” she exclaims. “They invite my salad.”
From Angelic Organics.

  • 3 ribs celery, cut into matchstick-sized strips
  • 1/2 cup chopped toasted walnuts
  • 8 ounces Gruyère cheese, cut into match-stick-sized strips
  • 1 teaspoon minced shallot
  • 1 scallion, thinly sliced
  • salt
  • freshly ground black pepper
  • 2 tablespoons prepared Dijon mustard
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1 tablespoon finely chopped fresh parsley

1. Combine the celery, walnuts, Gruyère, shallot, and scallion in a large bowl. Add salt and pepper to taste.

2. Whisk the mustard and lemon juice in a small bowl. Add the cream in a stream, whisking constantly, until everything is well combined.

3. Pour the dressing over the celery mixture and toss gently but thoroughly. Sprinkle with the parsley.
Serves 4.


 Creamy Celery Soup

Creamed soups are great comfort food, and they make a perfect course for whetting your appetite. For extra richness, substitute heavy cream for the milk. For a nice presentation and great texture, serve with homemade garlic croutons.
Angelic Organics Kitchen (adapted from Joy of Cooking).

  • 2 tablespoons butter
  • 1 1/2 cups chopped celery with leaves (about 3 ribs)
  • 1/2 cup thinly sliced leek (about 1 small-medium leek, white and green parts)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 3 cups chicken or vegetable stock
  • 1/2 cup dry vermouth (optional)
  • 2 cups milk
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • pinch freshly grated nutmeg
  • chopped fresh parsley

1. Melt the butter in a pot over medium-high heat. Add the celery, leek, and garlic; sauté for 2 minutes. Add the stock and vermouth; simmer until the celery is tender, 10 to 15 minutes.

2. Place a mesh strainer over a large bowl or pan. Strain the soup through the strainer. Return the soup to the pan and bring to a boil. Add the milk and reduce the heat so the mixture barely simmers; simmer for 5 minutes. Add the salt and pepper to taste. Garnish with parsley.
Serves 2 to 4.


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