Fennel Celery Salad With Blue Cheese And Walnuts Recipes

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CELERY SALAD WITH WALNUTS AND BLUE CHEESE



Celery Salad With Walnuts and Blue Cheese image

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

3/4 teaspoon shallot, minced
1 tablespoon sherry wine vinegar
3/4 cup walnuts
1 bunch celery (bottoms and leafy tops trimmed)
1/4 cup olive oil
1 cup blue cheese, crumbled
salt, to taste
fresh ground pepper, to taste

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

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