Celery, Bleu/Blue Cheese, and Walnut Salad

Since we're on the subject of bleu/blue cheese, another simple salad that's been sitting in my queue is this celery, bleu cheese, and walnut salad.

I was initially inspired by a recipe by Russ Parsons in the Los Angeles Times, except his recipe required 1 bunch of celery, 1 cup bleu cheese, and 3/4 cups walnuts with a shallot vinaigrette. I'd link to the original recipe except the Times has a habit of moving links.

Anyway, I wasn't cooking for anyone except me so the portions in that recipe were way too much. Also, if you're not a fan of celery, bleu cheese, or walnuts, this salad won't be for you. Each of the three components comes through strongly but complement each other rather well. The original recipe called for toasted walnuts but I found that increased the oiliness of the salad and I didn't much care for that.

Celery, Bleu Cheese, and Walnut Salad
Inspired by Russ Parsons, Los Angeles Times

For a meal-sized for 1, or as side salads for 2, you'll need:
4 celery stalks, sliced diagonally or across
As much bleu cheese as you'd like
As much walnuts as you'd like

For dressing:
Olive oil
Vinegar of your choice
Freshly ground black pepper

Wash celery and remove bottoms and leaves. Slice on the diagonal if you want it to look pretty, but I found slicing it straight across made the celery easier to eat and fit on the fork. Start with a small amount of bleu cheese and walnuts. It's simple enough to add more later.

Whisk together equal amounts of olive oil and vinegar. Grind black pepper over salad. Then add olive oil and vinegar and toss. The liquid should make the bleu cheese even creamier. Taste and add more bleu cheese or walnuts if need, or more olive oil or vinegar.

Chill in fridge if you want the flavors to meld more before serving, but I liked eating it right away just fine.




Enjoy!

Some other salads you might like:
Caesar Salad with Chicken and Croutons
Cobb Salad
Fava and Garbanzo Bean Salad
Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)
Goi Cu Sen Non Tom Thit (Vietnamese Young Lotus Root Salad with Shrimp and Pork)
Goi Xoai Xanh (Vietnamese Green Mango Salad)
Insalata Caprese (Italian Capri Salad - Tomato, Basil, Mozzarella)
Waldorf Salad
Watermelon, Feta, and Basil Salad
Wilted Arugula and Lettuce Salad with Warm Bacon Dressing
Xa Lach Thit Bo (Vietnamese Steak Salad)

*****
1 year ago today, fava beans were in season. Remember to double-shell them for Bissara (Morroccan Fava Bean Dip) and Fava Bean and Chickpea Salad.