Celery Salad With Apples and Blue Cheese
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons extra-virgin olive oil
- ¼cup finely chopped shallot
- 4teaspoons coarse mustard
- 1teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
- 1teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 1head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
- 2tart red apples, such as Pink Lady
- 1small celery root (about 12 ounces)
- 1packed cup fresh parsley leaves, plus more for garnish
- ½cup coarsely chopped roasted, salted almonds
- 1cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)
Nutritional analysis per serving (8 servings)
236 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 7 grams protein; 366 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Step 2
Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours — or even overnight — from this point.)
- Step 3
Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Step 4
Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
Private Notes
Comments
i substituted fennel bulb for the celery root and use only 1/2 t. sugar. i think the fennel adds a nice zing.
I liked this a lot, as did my guests. Would make again but with some changes. 1. Less celery root. Got the smallest I could find, but it still dominated the salad; use half as much next time, and use the mandoline; even thin slices of raw celery root require a lot of chewing; ribbons or slivers would be better. 2. three apples instead of two. 3. more lemon zest. 4. hand-chopping almonds is hard and messy; use food processor next time.
Tart, crisp, crunchy; the perfect antidote to rich, creamy holiday food. I am making it for the third time in 4 weeks. Added pomegranate seeds for additional color and pop of flavor.
This was really good. As suggested in the comments, I used fennel instead of the celery root, which was delicious. I also added a good dollop of honey to the dressing- the extra sweet was perfect. I made the salad again to use up leftovers, and I threw in some water chestnuts I had in the fridge and that was a nice crunch as well. I'll be making this again!
Excellent. I left out shallots because (heresy) I don’t like onions. Added golden raisins and used toasted pecans. Brought to a Thanksgiving gathering.
Made this yesterday for Thanksgiving. I used Kohlrabi- it was very fresh. I had been gifted (years ago) a mandoline- handheld, sit on the bowl lip, ceramic blade device- that made making this insanely easy and everything was just the right thickness. Followed the recipe (except for the celery root kohlrabi sub) It was delicious and gone by the end of the meal. Make this, and break out the mandolin in the back of the cabinet- it won't bite you, and super thin slices made this a treat!