Best 3 Celery Salad Recipe Barefoot Contessa Recipes

Hosting a party or special dinner this weekend? Searching for a light, refreshing, and flavorful salad recipe? Look no further! We have curated a delightful collection of celery salad recipes inspired by the culinary expertise of the renowned chef, Ina Garten, also known as the Barefoot Contessa. From classic celery salads to unique and inventive variations, our guide will provide you with a range of options to create a perfect side dish or appetizer for any occasion.

Let's cook with our recipes!

CRISP CELERY SALAD

Crisp Celery Salad image

Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 teaspoon Dijon mustard
Coarse salt and ground pepper
5 celery stalks, ends trimmed, peeled, and sliced 1/2 inch thick diagonally
1 cup torn celery leaves

Steps:

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Nutrition Facts : Calories 52 g, Fat 5 g, Protein 1 g

BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA

Barefoot Contessa's Caesar Salad With Pancetta image

I saw Ina make this on her show entitled "Picnic at the Pond". Don't leave out the anchovies; it's what makes the dressing wonderful!

Provided by Juenessa

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3/4 lb pancetta, sliced 1/2-inch thick
2 pints cherry tomatoes
olive oil
kosher salt
fresh ground black pepper
2 large head romaine lettuce
1 cup freshly grated parmesan cheese
1 extra-large egg yolk, at room temperature*
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
8 -10 anchovy fillets (optional)
1/2 cup fresh lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 400 degrees F.
Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
Remove to paper towels and drain.
Place the tomatoes on a baking sheet and coat with olive oil.
Sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until soft.
Wash the lettuce leaves carefully and spin-dry in a salad spinner.
Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices.
Place them in a large mixing bowl.
For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade.
Process until smooth.
With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well.
Add 1 cup grated Parmesan and toss.
Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

Nutrition Facts : Calories 656, Fat 62.8, SaturatedFat 12.2, Cholesterol 57, Sodium 1006.9, Carbohydrate 14.2, Fiber 5.8, Sugar 5.9, Protein 13.7

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE

Barefoot Contessa's Chicken Salad Veronique image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Provided by Juenessa

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breast halves (bone-in, skin-on)
olive oil
kosher salt & freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grape, cut in 1/2

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is cooked through.
Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones.
Cut the chicken into a 3/4-inch dice.
Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Tips:

Use fresh, crisp celery: The fresher the celery, the better the salad will be.
Cut the celery into thin slices: This will help the celery absorb the dressing and make it more flavorful.
Use a variety of apples: Different apples will give the salad different flavors and textures. Some good options include Granny Smith, Honeycrisp, and Fuji.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will make the salad soggy.
Serve the salad chilled: This will help the flavors of the salad meld together.

Conclusion:

Celery salad 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 to serve, give this celery salad a try.