Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

• 3-1/2 cups thinly sliced celery (sliced on the diagonal)
• 1 small fennel bulb, cored and thinly sliced
• 1/4 cup thinly sliced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 cup finely grated Parmigiano-Reggiano
• 2 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 anchovy fillet, minced (optional)
• 1 Tbs. extra-virgin olive oil
• 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.

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
• 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.

Homemade Vegetable Broth

Use this savory broth in place of chicken broth in any recipe.

• 6 medium carrots, chopped
• 3 medium celery stalks, chopped
• 1 large yellow onion, chopped
• 1 medium leek (including dark-green parts), chopped
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves or 1 tsp. dried
• 1 dried bay leaf
• 1-1/4 tsp. sea salt
• 1 tsp. black peppercorns

Combine all of the ingredients in a 6-quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 minutes. Strain the broth through a colander, then once more through a fine sieve. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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.

Potted Shrimp on Toast with Celery-Radish Salad

If you’ve never tried potted shrimp, a classic British hors d’oeuvre, think of it as a chunky, buttery shrimp spread seasoned with freshly grated nutmeg and a touch of cayenne. Here, it’s paired with a bright, crunchy salad for an elegant appetizer.

For the shrimp

• 3/4 cup dry white wine
• 1/3 cup coarsely chopped carrot (about 1 medium)
• 1/3 cup coarsely chopped celery (about 1 medium stalk) 
• 1/4 cup Champagne vinegar or rice vinegar 
• 5 whole black peppercorns
• 4 to 6 allspice berries  
• 3 1/2-inch-wide strips of lemon zest 
• 3 dried bay leaves
• Kosher salt  
• 10 oz. large (31 to 40 per lb.) shell-on shrimp (about 18) 
• 6 oz. (3/4 cup) best-quality salted butter, such as Kerrygold 
• 1-1/2 Tbs. fresh lemon juice 
• 1/2 tsp. Worcestershire sauce 
• 1/8 tsp. freshly grated nutmeg 
• 1/8 tsp. cayenne 

Tip:

Wild-caught domestic shrimp have a sweeter flavor and more delicate texture than farm-raised imports.

For the salad

• 3 cups thinly sliced celery (about 3 medium stalks)
• 1-1/2 cups thinly sliced radishes (about 5)  
• 3 Tbs. extra-virgin olive oil 
• 1 Tbs. fresh lemon juice; more as needed 
• 1/2 tsp. Dijon mustard 
• Kosher salt and freshly ground black pepper 
• 1/4 cup coarsely chopped fresh flat-leaf parsley 
• 12 to 15 cocktail-size (2-1/2-inch-square) slices pumpernickel, rye, or black bread, or 6 to 8 sandwich-size slices 

Make the shrimp

In a 2- to 3-quart saucepan, combine 2 cups of water with the wine, carrot, celery, vinegar, peppercorns, allspice, lemon zest, 2 of the bay leaves, and 1 tsp. salt. Bring to a simmer over medium-high heat, cover, reduce the heat, and simmer for about 15minutes. Add the shrimp, return to a simmer, cover, remove from the heat, and let stand for 5minutes. Drain in a colander and let cool.

Peel and devein the shrimp (discard the other solids). In a food processor, pulse the shrimp until coarsely chopped—the pieces should be pea-size. Set aside. 

Melt the butter in an 8-inch skillet over medium heat. Add the lemon juice, Worcestershire, nutmeg, and cayenne and stir to combine. Remove the skillet from the heat, add the shrimp, and stir to coat. Scrape into a 10-oz. ramekin, terrine, or bowl, and smooth the surface with a spatula. Garnish with the remaining bay leaf. Cover tightly with plastic and refrigerate. 

Make the salad

Toss the celery and radishes in a large serving bowl.

Put the olive oil, lemon juice, mustard, 1/4 tsp. salt, and several grinds of black pepper in a small jar. Cover and shake to combine. Season to taste with more salt, pepper, and lemon juice. 

Serve

Remove the potted shrimp from the refrigerator about 2 hours before serving. Toss the salad with the dressing and parsley, and then season to taste with salt and pepper. 

Lightly toast the bread. If using cocktail-size bread, halve each on the diagonal; if using sandwich-size bread, quarter on the diagonal. Mound a heaping tablespoon of the potted shrimp on each piece of toast. Serve with the salad.
 

Steamed Vegetable Dumplings

The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.

For the dough

• 2 cups all-purpose flour

For the filling

• 10 dried black or shiitake mushrooms
• 4 Tbs. canola oil
• 1/4 lb. fresh button mushrooms, finely chopped
• 1 Tbs. soy sauce
• 2 Tbs. toasted sesame oil
• 1 medium rib celery, trimmed, peeled, and finely chopped
• 3/4 lb. bok choy or Napa cabbage, trimmed and finely chopped (save any wilted leaves for lining the steamer)
• 1 tsp. finely chopped fresh ginger
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

• Soy Dipping Sauce, for serving

Make the dough

Sift the flour into a bowl. Gradually add 1/2 cup cold water, mixing with a
wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured
surface; knead until smooth and springy, about 5 minutes. If the dough feels
stiff as you work, add a little more water 1 Tbs. at a time, but don't exceed
3/4 cup total. Put the dough in a clean bowl, cover it with a towel, and let it
rest at room temperature for 20 minutes.

Put the rested dough on a lightly floured surface and knead it for 2 minutes.
Divide the dough and shape each half into a 12-inch-long cylinder that’s about 1
inch in diameter. With a serrated knife, cut each cylinder crosswise into 24
rounds. Lay the rounds on a lightly floured surface and flatten with the palm of
your hand to about 1/4 inch thick. Sprinkle flour lightly on the pieces to
prevent sticking. With a rolling pin, roll each slice into a 3-inch round about
1/8-inch thick. Pinch the edges of the rounds to make them thinner than the
middle. Arrange the rounds in a single layer on a lightly floured tray or baking
sheet and cover with a towel.

Make the filling

Soak the dried mushrooms in warm water for 15 minutes; drain. Cut off and discard the stems; finely chop the mushroom caps.

In a wok or large skillet, heat 2 Tbs. of the canola oil over medium-high heat. Add the dried and fresh mushrooms; stir-fry for about 2 minutes. Add the soy sauce and sesame oil; stir briefly. Remove the mushrooms and set aside. Pour the remaining oil into the wok. Add the celery, cabbage, and ginger; stir-fry for about 3 minutes. Season with salt and pepper. Stir in the cooked mushrooms. Transfer the mixture to a colander to drain before wrapping.

Fill the dumplings

Put about 2 tsp. of the filling in the middle of a wrapper. Brush the edges
of the dough with a little water.  Fold the wrapper in half and pinch the edge
in the middle of the rounded part of the half-moon. Make two small pleats in the
wrapper surface closest to you on either side of the pinched middle by gathering
the dough and folding it over onto itself. Point the pleats toward the middle of
the dumpling. Seal the pleated and unpleated sides by pinching along the
top.

Cook the dumplings

Arrange the dumplings, pleated side up and not touching, on a bamboo steamer lined with cheesecloth or wilted cabbage leaves. Fill a wok or a large pot with 2 inches of water and bring the water to a boil. Cover the steamer and set it on the wok. Steam over high heat for 15 minutes. Serve the dumplings in the bamboo steamer set on a large plate to catch any water that might drip.

Tip:

If you don’t have a bamboo steamer, you can steam the dumplings on a
greased, heatproof plate. Set the plate over a steam rack in the wok or alarge pot. Be sure there’s enough space around the edge of the plate toallow the steam to rise and circulate freely.