CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
CELERY AND BLUE CHEESE SALAD
I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 6-8
Number Of Ingredients 5
Steps:
- Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
- Place it in a pretty bowl and sprinkle in crumbled blue cheese.
- Add the salt, pepper, and olive oil and toss well.
- Serve chilled. Enjoy!
Nutrition Facts : Calories 88, Fat 7.2, SaturatedFat 3.5, Cholesterol 12.7, Sodium 375, Carbohydrate 2, Fiber 0.8, Sugar 1.1, Protein 4
BLEU CHEESE-CELERY SALAD
This super easy salad is so rich. I like to serve this with a nice gazpacho, and crunchy baguette for an easy summer meal, when it is too hot out to heat up the kitchen. I found this recipe at Saveur and sold it at my Farmer's Market. Delish!
Provided by dawnie2u
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, gently toss celery, bleu cheese, olive oil, salt and pepper.
- Refrigerate at least 4 hours, or until well-chilled.
Nutrition Facts : Calories 170.9, Fat 15, SaturatedFat 6.3, Cholesterol 21.3, Sodium 459.6, Carbohydrate 3, Fiber 1.3, Sugar 1.6, Protein 6.6
BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW
Provided by Valerie Bertinelli
Time 25m
Yield 12 sliders
Number Of Ingredients 14
Steps:
- To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
- To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
- Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.
CELERY BLUE CHEESE SALAD
Provided by Dave Lieberman
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
- Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
STEAK WITH BLUE-CHEESE BUTTER AND CELERY SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.
- Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.
- Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.
Nutrition Facts : Calories 448, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 132 milligrams, Sodium 448 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 34 grams
CELERY 'STRING' BLUE CHEESE & WALNUT SALAD
Add a touch of indulgence to this autumnal salad with creamy blue cheese and wholesome walnuts
Provided by Barney Desmazery
Categories Lunch, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Make the dressing by combining the soured cream and vinegar with some seasoning.
- Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
- Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.
Nutrition Facts : Calories 230 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CELERY BLACK GRAPE AND BLUE CHEESE POTATO SALAD
This combination is genius and works incredibly well if I do say so myself! Every element of the dish complements the next. One of those things I make sometimes and live off it for days! Crunchy big chunks of refreshing celery set in blue cheese dressing with the sweetness of black grapes to offset both. The potatoes are a great foil to this and prevent it from being too rich. A great dish to serve at buffets or pot luck dinners Its a cheeseboard lovers dream and looks colourful and presentable too
Provided by robd16
Categories Potato
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in plenty of salted water for 15 minutes or until tender.
- Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
- Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
- Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
- Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.
CELERY SALAD WITH WALNUTS AND BLUE CHEESE
Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.
Provided by KateL
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots and vinegar in small bowl and set aside.
- Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
- Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
- Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
- Coarsely chop walnuts and add to celery.
- Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
- Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.
Nutrition Facts : Calories 267.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 16.9, Sodium 378.4, Carbohydrate 5, Fiber 2.3, Sugar 2, Protein 7.6
CELERY "SLAW" / SALAD FOR HOT WINGS
Instead of dipping your Hot Wings or celery sticks, into either ranch dressing or bleu cheese dressing, why not just take a forkful of this after your bite of Hot Wing? This is even good mixed up with diced chicken or turkey for a sandwich. Only, you might want to cut the celery a little smaller. I don't especially like Bleu Cheese, so I am putting it as optional. Chill time is cooking time, since nothing is cooked.
Provided by Chef Bronco
Categories Spreads
Time 1h20m
Yield 2-3 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut Celery on an angle in pieces about 1/4-1/2 inches wide.
- Add Ranch dressing, sour cream, mayonnaise, worcestershire sauce, and the Bleu Cheese if you want.
- Mix well.
- Add dill, salt, pepper, and white pepper (sparingly unless you want it very peppery).
- Add Paprika and Garlic Powder and mix well.
- Cover and chill for at least 1 hour. The longer it sits the better it is.
- Serve with Hot Wings, Hot wedged Pita Chips, Crackers, mix in with diced chicken or turkey for a chicken/turkey salad sandwich.
- ENJOY! :).
Nutrition Facts : Calories 300.6, Fat 28.5, SaturatedFat 5.7, Cholesterol 22.1, Sodium 588.3, Carbohydrate 10.6, Fiber 0.8, Sugar 4, Protein 1.4
FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Provided by Claire Saffitz
Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
- Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
- Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
- Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
LENTIL AND CELERY ROOT SALAD
Categories Salad Side Vegetarian Lunch Blue Cheese Lentil Root Vegetable Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
- Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
- Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
- Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)
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