Salad With Apple Celery Hazelnuts And Roquefort Cheese Recipes

SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE

Salad With Apple, Celery, Hazelnuts and Roquefort Cheese image

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

Ingredients

1 tablespoon good quality honey
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
1/4 cup loosely packed torn fresh parsley leaves
1 medium red onion, sliced into crescents (optional)
1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

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

APPLE-CELERY SALAD

Apple-Celery Salad image

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

Ingredients

12 celery ribs, cut into 1/4-inch slices
3 medium apples, cut into chunks
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup sparkling apple cider or unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 teaspoon sugar

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 :

SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS

Sauteed Apple Salad with Roquefort Cheese and Walnuts image

Categories Salad Sauté Blue Cheese Apple Walnut Fall Endive Watercress Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts

Steps:

Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

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