Recipe by Sharon123
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.
Top Review by COOKGIRl
I'd skip the salt. Bleu cheese is plenty salty. Fresh organic celery from the farmer's market. I included the hearts and leaves for that extra dose of pizazz and red onion for color. Special mention: Rogue Creamerys 'Crater Lake' award-winning bleu cheese. Amazing! Reviewed for ZWT #6.
- 8 -10 celery ribs, cleaned
- 3⁄4 cup blue cheese, crumbled (about 3 oz. cheese)
- 1⁄4 teaspoon sea salt
- black pepper, coarsely ground
- 1 tablespoon extra virgin olive oil