Best 4 Celery And Soppressata Salad With Lemon Recipes

Transport yourself to the vibrant streets of Italy with this flavor-packed Celery and Soppressata Salad with Lemon. This refreshing and tangy salad is a delightful symphony of textures and flavors, featuring crisp celery, savory soppressata, tangy lemon, and a hint of garlic. It's a perfect side dish for your next summer gathering or a light and satisfying lunch. In addition to the main recipe, you'll also find variations for a Celery and Salami Salad, a Celery and Fennel Salad with Orange, and a Celery Root and Apple Salad with Walnuts and Blue Cheese. Each salad offers a unique blend of flavors and textures, making them perfect for a variety of occasions.

Let's cook with our recipes!

CREAMY PASTA SALAD WITH CELERY

Creamy Pasta Salad with Celery image

Celery and onions are a refreshingly crunch addition to this creamy pasta salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 pound medium pasta shells
Coarse salt and ground pepper
1 cup light mayonnaise
1/3 cup fresh lemon juice
6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves
1/2 medium red onion, finely chopped

Steps:

Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 317 g, Fat 11 g, Fiber 2 g, Protein 8 g

CELERY AND PARMESAN SALAD

Celery and Parmesan Salad image

Provided by Ina Garten

Categories side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

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.

EASY CELERY SALAD

Easy Celery Salad image

Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.

Provided by moppelchen

Categories Salad Vegetable Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

1 bunch celery, chopped
2 tablespoons canola oil
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

Steps:

Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

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.

Tips:

Choose fresh, crisp celery: The fresher the celery, the better the salad will be. Look for celery that is bright green and has no blemishes.
Use high-quality soppressata: Soppressata is a type of dry-cured salami that is typically made from pork. When choosing soppressata for your salad, look for one that is well-seasoned and has a good flavor.
Make sure the lemon dressing is well-balanced: The lemon dressing is what really brings this salad together. Be sure to taste it before you add it to the salad and adjust the seasonings as needed.
Serve the salad immediately: This salad is best served immediately after it is made. The celery will start to wilt if it sits for too long.

Conclusion:

This celery and soppressata salad with lemon is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!