Best 6 Fennel Celery Salad With Blue Cheese And Walnuts Recipes
In this culinary adventure, we present a medley of flavors and textures that will tantalize your taste buds. Join us as we embark on a journey to create three distinct yet equally delightful salads, each boasting its own unique charm.
First, we'll craft a refreshing Fennel and Celery Salad with Blue Cheese and Walnuts. This vibrant salad showcases the crispness of fennel and celery, complemented by the tanginess of blue cheese and the nutty crunch of walnuts. Dressed in a light vinaigrette, it's a symphony of flavors that will leave you craving more.
Next, we'll introduce you to a hearty and flavorful Roasted Beet and Goat Cheese Salad with Arugula and Citrus Dressing. Tender roasted beets, creamy goat cheese, peppery arugula, and a tangy citrus dressing come together in perfect harmony. This salad is a feast for the senses, offering a delightful balance of sweet, savory, and tangy flavors.
Finally, we'll indulge in a classic Caesar Salad with Homemade Croutons and Parmesan Cheese. Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with crunchy homemade croutons and freshly grated Parmesan cheese, this salad is an iconic dish that never fails to satisfy.
These three salads, each with its own distinct personality, are sure to impress your palate and become favorites in your culinary repertoire. So, gather your ingredients, prepare your taste buds, and let's embark on this delightful journey of flavors!
FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Provided by Claire Saffitz
Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
- Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
- Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
- Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
CELERY 'STRING' BLUE CHEESE & WALNUT SALAD
Add a touch of indulgence to this autumnal salad with creamy blue cheese and wholesome walnuts
Provided by Barney Desmazery
Categories Lunch, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Make the dressing by combining the soured cream and vinegar with some seasoning.
- Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
- Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.
Nutrition Facts : Calories 230 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
FENNEL, APPLE, AND BLUE CHEESE SALAD
Steps:
- In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
- Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.
CELERY SALAD WITH WALNUTS AND BLUE CHEESE
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
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
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and white, with no blemishes or bruises. The feathery leaves should be bright green and crisp.
- Slice the fennel thinly: This will help the fennel absorb the dressing and flavors of the other ingredients.
- Use a sharp knife to cut the celery: This will help prevent the celery from becoming stringy.
- Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more crunchy.
- Use a good quality blue cheese: The blue cheese is a key ingredient in this salad, so it's important to use a good quality cheese that you enjoy.
- Make the dressing ahead of time: The dressing can be made up to 24 hours in advance, which will save you time when you're ready to assemble the salad.
- Serve the salad immediately: This salad is best served immediately after it's made, as the fennel and celery will start to wilt if they sit for too long.
Conclusion:
This fennel celery salad with blue cheese and walnuts is a delicious and refreshing salad that's perfect for a summer lunch or dinner. The fennel and celery are crisp and flavorful, the blue cheese adds a tangy richness, and the walnuts add a crunchy texture. The salad is also very easy to make, and it can be made ahead of time, which makes it a great option for busy weeknights. So next time you're looking for a healthy and delicious salad, give this fennel celery salad a try. You won't be disappointed!
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