Schnitzel With Apple Celery Onion Salad And Blue Cheese Recipes

CELERY SALAD WITH APPLES AND BLUE CHEESE

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.

CELERY BLUE CHEESE SALAD

Steps:

• In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
• Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

BLUE CHEESE APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

CELERY SALAD WITH WALNUTS AND BLUE CHEESE

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.