Celery Salad With Apples and Blue Cheese
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 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)
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Marty
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.
Karen
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.
elizabeth
i substituted fennel bulb for the celery root and use only 1/2 t. sugar. i think the fennel adds a nice zing.
Sarah
I made this last night to test it for Thanksgiving and possibly for the Christmas holidays. It's delicious - very flavorful and refreshing because of all the celery, parsley and apples. Festive because of the complexity and salty rich blue cheese. My only concern is that I liked it so much, I might make it too many times before I drag it out once more at Christmas.
Isaac
12/13/19: Ingredient selection is key, and proportions matter. Use more fresh celery outer stalks than inner ones. Use a full flavored apple, with or without skins (though red skins add color, they add bulk); shapes before slicing matter. Cut the celery root into bite sized shapes before slicing on mandolin. Lemon vinaigrette could have used more lemon juice. Salt proportions will vary to taste, but I started at half teaspoon, and went up to nearly a full teaspoon. Minimum resting time is 30 m
jean macquiddy
Just making this for the second time. I’ve used jicama instead of celeriac. Blends in well and has a great crunch. Delicious!
Temperature in Celsius
I made this tonight and it was delicious! Super combination of flavors and textures. Recipe was easy to follow, but the 20 min time estimate is very misleading! It doesn’t include the prep of all the ingredients, so that the full process took me 60-70 minutes instead of 20... now i may be slow, but all the peeling, slicing, grating etc simply do take a lot of time. So just be careful to plan enough time for this lovely salad. It’s worth it.
Dina Gattina
This recipe is robust enough to stand many modifications, it has been successful whatever I do. I always skip the celery root (although the suggestion to use jicama sounds excellent) and I've used more apples when I need to use them up. I consumed a bowl without waiting to add the cheese (I prefer feta) and chopped almonds and it was excellent, even without those late additions. Great fall/ winter salad!!
Beverly
Lifelong celery avoider here. It’s always been the one holdout that I just couldn’t quite get behind when converting my formerly picky eater’s palate to like and appreciate all things in the vegetable kingdom. Well this salad finally won me over. It’s day two and I’m eating it for breakfast. Again. Used fennel instead of celery root because that’s what I had on hand. Light and easy and added some much needed brightness to a Hanukkah meal with latkes and short ribs. Who needs applesauce?
sunny
Crunchy and crispy and a tad bit sweet with the apple. Rather than add sugar to the dressing I added a couple tablespoons of rice vinegar. Along with more lemon for tang. Switched the celery root for fennel. Salad is very nice and light!
Vmaria
Definitely use flat Italian parsley.
absolut_foodie
A great, light, tasty salad that is a refreshing change to lettuce based ones. Almost a riff on a Waldorf salad, but much lighter and fresher.
Byama
Nice, light and refreshing dish. I made it the night before our Friendsgiving and it was still great the next day. Perfect. I added a little more lemon juice and salt than listed to punch it up a tad.
Tara
Absolutely delicious! Could eat a huge bowl of this, so refreshing! Left out the celery root, (did not have any) otherwise it was great.
so
Would use food processor to grate apple next time to try more of a slaw consistency
Megan
I used this recipe as a base for “clean out the fridge salad” and I am really happy with how it turned out! I used a small head of celery, one small fennel bulb, and a medium sized kohlrabi along with one apple as the base. After letting the vegetables marinate a few hours, tossed with celery leaves, and the almonds and blue cheese. Delightful.
Jessie
So great to find a 5 star recipe when your fridge is practically empty! Skipped the celery root, and accidentally added 4 *tablespoons* of mustard. Had a zested lemon in the fridge so skipped the zest. Sliced my honey crisp apples very thinly and it was delightful. No blue cheese, but goat cheese was a nice sub as were raw/unsalted pistachios.
Cynthia Clements
I added a handful of spinach because I need to use it up…also used walnuts instead of almonds. Great!
pjoe
Delicious flavor combination. Admittedly I was too lazy to zest a lemon and substituted a seasoned rice vinegar. A shout out to the brand Marukan, their seasoned rice vinegar is the best on the shelves. I use it with avocado or olive oil on my salads. I tweaked a few things other things, like adding a bit of raw pkaged coleslaw and a combo of feta and the creamy bleu cheese. I loved the tender celery. I will make this often.
Margaret
Maybe fennel or kohlrabi instead of celeriac?
celery salad
Or trying using dates
Jacqueline
The last time I ate a salad with raw celery root I got anaphylaxis, so I subbed that for raw fennel. I love fennel and it always pairs well with apples and nuts. Used the blue cheese sparingly so as to not overwhelm the delicate raw fruit and vegetable flavor. Delicious.
Palindrome
There’s a lot of fiber in this salad and is a little bit of a workout for your digestion. Suggest to move any post dinner intimacy before eating. :)
Vita
Didn't use sugar or salt: apples have plenty of sweetness, lemon juice and cheese add tartness and salt that isn't enhanced by more. The chopping is by far the most time-consuming step so was glad to have my mandoline.
Lex
Ok with feta replacing blue?
Jennifer Wilson
Does everybody really peel the stalks? I for one don't mind the strings.
Heather S
This salad is so delicious - hits all the right notes - crunch, sweet, salty. First time I made it, I thought the celery root pieces were a bit overpowering, so second time I shredded it in my food processor. Perfect!!
caarin
Favorite fall/winter salad! Crunchy, juicy, salty, sweet. It pairs beautifully with roast chicken. I’ve made it at least 10 times and found Roquefort to be the best blue cheese for the recipe. I don’t bother with celery root and always use toasted sliced almonds.
Delilah7
Love this salad! Made it for the 2nd time. Made as is, except Marcona almonds fennel root instead of celery root. Full of flavor! Pink ladies for the win.
Anne
This is my new FAVORITE winter salad! It is very versitile and I have added purple cabbage and/or red pepper sliced on the mandoline and substituted goat cheese for the bleu cheese. I've added more lemon or rice vinegar too. Delicious any way!
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