SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE
From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
- In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
- Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
- Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
- Serve immediately.
Nutrition Facts : Calories 270.2, Fat 22.5, SaturatedFat 6.9, Cholesterol 25.5, Sodium 635.6, Carbohydrate 10.3, Fiber 2.4, Sugar 6.3, Protein 8.7
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
- Salad: Arrange the romaine on individual salad plates.
- To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
- Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
- Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
- Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
- Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
- Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8
CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE
Provided by Molly Wizenberg
Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For vinaigrette:
- Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- For salad:
- Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
APPLE-CELERY SALAD
I created this recipe one night when I had a craving for a twist on traditional slaw. It was a hit, and now it's a staple at all our family get-togethers. Add a cup of raisins for variety. -Hutch Hutchins, Hartsville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.
Nutrition Facts :
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.
CHEESY APPLE SALAD
Fruit, celery, nuts and cheese make a merry medley in this tangy twist on traditional Waldorf salad, says St. Louis, Missouri cook Valerie Belley. And because it's sized for a pair, there are no leftovers to worry about.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the orange juice, mayonnaise, lemon juice and orange zest until combined. In another bowl, combine the apple, cheese, celery and walnuts. Add orange juice mixture and stir to coat. Cover and refrigerate for 15 minutes.
Nutrition Facts : Calories 376 calories, Fat 29g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 289mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
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