Ingredients
Scale
- 5 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped shallot
- 4 teaspoons coarse mustard
- 1 teaspoon finely grated fresh lemon zest
- 4 teaspoons lemon juice (from 1 lemon)
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
- 2 tart red apples, such as Pink Lady
- 1 small celery root (about 12 ounces)
- 1 packed cup fresh parsley leaves, plus more for garnish
- 1/2 cup coarsely chopped roasted, salted almonds
- 1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)
Instructions
- In a large mixing bowl, whisk together olive oil, chopped shallot, mustard, lemon zest and juice, and sugar. Season with salt and pepper.
- Add sliced celery to the vinaigrette and toss to coat.
- Core and slice the apples thinly; add to the celery mixture.
- Peel and slice the celery root into thin half-moons; mix into the salad.
- Just before serving, fold in parsley leaves, chopped almonds, and half of the blue cheese. Adjust seasoning if needed.
- Serve on a platter topped with remaining blue cheese crumbles.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg