Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

For the dressing

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. Moscatel vinegar
  
  


• 
  
  1/2 tsp. kosher or fine sea salt
  
  


• 
  
  1/4 tsp. freshly ground pepper
  
  


• 
  
  1/3 cup golden raisins
  
  

For the salad

• 
  
  1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks
  
  


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  3/4 cup thinly sliced celery heart (lightest green, innermost ribs only)
  
  


• 
  
  1/2 cup lightly packed celery leaves
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  

To make the dressing

To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add the raisins and set aside for at least 15 minutes to allow the raisins to plump.

To make the salad

In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss to mix. Whisk together the dressing briefly, then pour just enough over the salad to coat the ingredients lightly and toss well. You may not need all of the dressing. Taste and adjust seasoning.

Set the salad aside at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.

Cream of Celery and Celery Root Soup

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
  
  


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  1 medium yellow onion, chopped
  
  


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  Kosher salt
  
  


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  3 cups peeled, small-diced celery root
  
  


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  6 cups lower-salt chicken broth
  
  


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  3 sprigs fresh thyme
  
  


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  1 fresh or 1/2 dried bay leaf
  
  


• 
  
  2 Tbs. crème fraîche
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Canola oil for frying
  
  

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.


Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.


Ladle the soup into bowls and top with the celery leaves.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

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  3-1/2 cups thinly sliced celery (sliced on the diagonal)
  
  


• 
  
  1 small fennel bulb, cored and thinly sliced
  
  


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  1/4 cup thinly sliced fresh flat-leaf parsley
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup finely grated Parmigiano-Reggiano
  
  


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  2 Tbs. mayonnaise
  
  


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  1 Tbs. fresh lemon juice
  
  


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  1 tsp. finely grated lemon zest
  
  


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  1 anchovy fillet, minced (optional)
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1/4 cup oil-cured black olives, pitted and chopped
  
  

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Cream of Celery and Celery Root Soup

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups peeled, small-diced celery root
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  1 fresh or 1/2 dried bay leaf
  
  


• 
  
  2 Tbs. crème fraîche
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Canola oil for frying
  
  

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.


Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.


Ladle the soup into bowls and top with the celery leaves.