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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by januarybride photo by januarybride
photo by Texas Aggie Mom photo by Texas Aggie Mom
photo by Texas Aggie Mom photo by Texas Aggie Mom
photo by Texas Aggie Mom photo by Texas Aggie Mom
Ready In:
18mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Yummy! I scaled the recipe back for one and used a little less oil. I used red wine vinegar instead of sherry. Thanks Kate!
     
  2. Celery, blue cheese and walnuts are always a winning combination! This was no exception! The salad was easy to make and stayed nice and crunchy. Goes great with grilled meats. I added extra vinegar. Next time a may throw in some apple chunks just for some fun! Thanx for sharing!
     
  3. Such a simple and refreshing salad, I ate half the bowl before dinner. I might advise that a cook consider using the freshest celery leaves and tossing them in this salad, as well. <br/>I have 6 different types of vinegar in my cupboard, sherry vinegar was not one of them. I've used white wine vinegar, white balsamic, and unsweetened, unflavored rice wine vinegar in this recipe, all with fantastic results!
     
  4. I loved this salad, and I'm a big blue cheese fan. In my opinion, the ratio of 1 tablespoon sherry vinegar to 1/4 cup olive oil was a bit 'off'. I increased the vinegar to 2-3 tablespoons (not sure exactly of the amount as I was adding and tasting until I got it where I wanted it). The result was tasty, and it will even be better tomorrow, I'm sure. Thanks KateL! Made for 1-2-3 Hit Wonders.
     
  5. A nice salad. The longer it sat, the tastier it became. I decreased the oil to 1 T and it was perfect for the 1/2 bunch of celery I used. Great way to use up some extra blue cheese!!! Made for Veg*n Swap.
     
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