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Celery Caesar Salad

Celery Caesar Salad

Look for celery root that is firm—not spongy—at the bottom end.


  • 2 slices thick country-style bread, torn into bite-size pieces
  • 1 anchovy fillet, chopped
  • 1 small garlic clove, chopped
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons white wine vinegar
  • Freshly ground black pepper
  • 1 ounce Parmesan, grated (about ⅓ cup), plus shaved for serving
  • 2 romaine hearts, leaves separated
  • 8 celery heart stalks, thinly sliced, plus all leaves
  • ¼ large celery root (celeriac), peeled, cut into matchsticks

Recipe Preparation

  • Preheat oven to 400°. Toss bread with olive oil on a rimmed baking sheet, squeezing to help it absorb the oil; season with salt. Toast, tossing halfway through, until golden and crisp, 5–10 minutes. Let croutons cool.

  • Blend egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard in a blender until smooth. With motor running, gradually drizzle in vegetable oil, blending until thickened. Dressing should be pourable (add a splash or two of water to thin, if needed).

  • Transfer dressing to a bowl large enough to hold salad and season with salt and pepper. Mix in grated Parmesan. Add romaine, celery stalks and leaves, and celery root; toss to coat.

  • Serve salad topped with croutons and shaved Parmesan.

  • DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Recipe by Frank & Albert's, Phoenix, AZ,

Nutritional Content

Calories (kcal) 270 Fat (g) 25 Saturated Fat (g) 4.5 Cholesterol (mg) 55 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 250Reviews Section

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