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celery recipes

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  1. BulletStuffed Celery

  2. BulletParmesan & Celery Salad

  3. BulletRefreshing Celery Salad

  4. BulletRadish & Parsley Salad with Lemon

Stuffed Celery

by Sedano Ripieno

10 large ribs celery cut into 4" 

3/4 cup milk

2 slices good bread, cut into chunks, crusts remove

4 oz mortadella, or substitute additional veal and prosciutto

4 oz lean ground veal

2 oz prosciutto

2 eggs

1/4 cup italian parsley, finely chopped

1 tsp garlic, minced


Salt and pepper

1/2 cup parmesan cheese

Italian tomato sauce

Bring a medium-size pot of water to a boil, add celery. Cook only until barely tender. Drain, dry well. Meanwhile warm the milk in a small saucepan, add the slices of bread, and cook at a very low simmer for 10 to 15 minutes, stirring occasionally, until the mixture is creamy and oatmeal-like. Set aside to cool. Grind mortadella, veal and prosciutto in a meat grinder or food processor outfitted with the steel blade. In a medium-size mixing bowl, beat together the eggs, parsley, garlic, nutmeg, salt, pepper and 1/4 cup of the cheese. Stir in the ground meats and milk mixture to make a creamy filling. Preheat the oven to 400° f.

Lightly oil a 9 or 10" baking dish. Spoon a thin layer of the tomato sauce over the bottom and cover with a layer of celery. Spread the filling over the celery, then the rest of the tomato sauce and finish by sprinkling with the remaining parmesan. (If you have enough for a second layer, repeat the steps but set the celery stalks at a 90° angle to the first layer, so they form a woven pattern, cover with filling and sauce and finish with grated cheese.) Bake for 30 to 40 minutes, until the top is golden brown and brown at the edges. Serve hot or at room temperature.

Parmesan & Celery Salad

2 tbs freshly squeezed lemon juice

sea salt to taste

4 tbs extra-virgin olive oil

freshly ground black pepper

2 cups diced celery with leaves

about 12 shavings of Parmigiano-Reggiano cheese

In a small bowl, whisk together the lemon juice and salt.  Whisk in the oil and pepper.  Taste for seasoning.  Add the celery and toss to coat evenly with the dressing.  Cover and refrigerate for a minimum of 2 hours to allow the celery to absorb the flavors of the dressing.  Toss occasionally.  Place portions of the celery salad in a mound on small salad plates.  Sprinkle generously with pepper.  Top with shavings of cheese and serve.

Refreshing Celery Salad

My mom gave me this recipe, simple and delicious.  Great for potlucks.

10 oz celery

1 tsp salt

4 cups water


4 cloves garlic

2 Tb sesame oil

2 Tb sugar

2 Tb vinegar

2 Tb soy sauce

pinch of pepper

1 Tb chili oil or paste, less or more to taste

  1. 1. Cut leaves from tops of celery and roughly chop.  Put leaves aside to add later, or discard if you do not like the intense flavor.  Cut celery into your favorite bite size pieces and rinse well.

  2. 2.Bring water to a boil; add salt and blanch celery for 3 minutes.  Remove, rinse and drain well.

  3. 3.Mix dressing ingredients together in a deep bowl, add celery and celery leaves.

  4. 4.Refrigerate.  Let marinade for up to two hours, stirring occasionally.  Even better the next day. 

Radish & Parsley Salad with Lemon

Use any type of radish for this recipe, including black or watermelon.

About 10 medium or 12 small red radishes, scrubbed

3 large ribs celery, ends trimmed, peeled

1 cup tightly packed fresh flat-leaf parsley leaves

1 Tbs. fresh lemon juice; more to taste

1/4 tsp. kosher salt; more to taste

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Trim the root and stem end of the radishes. Halve them lengthwise and then slice them 1/8 inch thick; you should have about 1-1/2 cups. Slice the celery crosswise 1/8 inch thick. Combine the sliced radishes, sliced celery, and parsley leaves in a medium bowl. Add the lemon juice, salt, and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings, and serve.

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