Celery Salad With Apples and Blue Cheese Recipe (2024)

I liked this a lot, as did my guests. Would make again but with some changes. 1. Less celery root. Got the smallest I could find, but it still dominated the salad; use half as much next time, and use the mandoline; even thin slices of raw celery root require a lot of chewing; ribbons or slivers would be better. 2. three apples instead of two. 3. more lemon zest. 4. hand-chopping almonds is hard and messy; use food processor next time.

Tart, crisp, crunchy; the perfect antidote to rich, creamy holiday food. I am making it for the third time in 4 weeks. Added pomegranate seeds for additional color and pop of flavor.

I made this last night to test it for Thanksgiving and possibly for the Christmas holidays. It's delicious - very flavorful and refreshing because of all the celery, parsley and apples. Festive because of the complexity and salty rich blue cheese. My only concern is that I liked it so much, I might make it too many times before I drag it out once more at Christmas.

i substituted fennel bulb for the celery root and use only 1/2 t. sugar. i think the fennel adds a nice zing.

12/13/19: Ingredient selection is key, and proportions matter. Use more fresh celery outer stalks than inner ones. Use a full flavored apple, with or without skins (though red skins add color, they add bulk); shapes before slicing matter. Cut the celery root into bite sized shapes before slicing on mandolin. Lemon vinaigrette could have used more lemon juice. Salt proportions will vary to taste, but I started at half teaspoon, and went up to nearly a full teaspoon. Minimum resting time is 30 m

Just making this for the second time. I’ve used jicama instead of celeriac. Blends in well and has a great crunch. Delicious!

I made this tonight and it was delicious! Super combination of flavors and textures. Recipe was easy to follow, but the 20 min time estimate is very misleading! It doesn’t include the prep of all the ingredients, so that the full process took me 60-70 minutes instead of 20... now i may be slow, but all the peeling, slicing, grating etc simply do take a lot of time. So just be careful to plan enough time for this lovely salad. It’s worth it.

This recipe is robust enough to stand many modifications, it has been successful whatever I do. I always skip the celery root (although the suggestion to use jicama sounds excellent) and I've used more apples when I need to use them up. I consumed a bowl without waiting to add the cheese (I prefer feta) and chopped almonds and it was excellent, even without those late additions. Great fall/ winter salad!!

Crunchy and crispy and a tad bit sweet with the apple. Rather than add sugar to the dressing I added a couple tablespoons of rice vinegar. Along with more lemon for tang. Switched the celery root for fennel. Salad is very nice and light!

Lifelong celery avoider here. It’s always been the one holdout that I just couldn’t quite get behind when converting my formerly picky eater’s palate to like and appreciate all things in the vegetable kingdom. Well this salad finally won me over. It’s day two and I’m eating it for breakfast. Again. Used fennel instead of celery root because that’s what I had on hand. Light and easy and added some much needed brightness to a Hanukkah meal with latkes and short ribs. Who needs applesauce?

Definitely use flat Italian parsley.

A great, light, tasty salad that is a refreshing change to lettuce based ones. Almost a riff on a Waldorf salad, but much lighter and fresher.

Nice, light and refreshing dish. I made it the night before our Friendsgiving and it was still great the next day. Perfect. I added a little more lemon juice and salt than listed to punch it up a tad.

Absolutely delicious! Could eat a huge bowl of this, so refreshing! Left out the celery root, (did not have any) otherwise it was great.

Would use food processor to grate apple next time to try more of a slaw consistency

Maybe fennel or kohlrabi instead of celeriac?

Or trying using dates

The last time I ate a salad with raw celery root I got anaphylaxis, so I subbed that for raw fennel. I love fennel and it always pairs well with apples and nuts. Used the blue cheese sparingly so as to not overwhelm the delicate raw fruit and vegetable flavor. Delicious.

There’s a lot of fiber in this salad and is a little bit of a workout for your digestion. Suggest to move any post dinner intimacy before eating. :)

Didn't use sugar or salt: apples have plenty of sweetness, lemon juice and cheese add tartness and salt that isn't enhanced by more. The chopping is by far the most time-consuming step so was glad to have my mandoline.

Ok with feta replacing blue?

Does everybody really peel the stalks? I for one don't mind the strings.

This salad is so delicious - hits all the right notes - crunch, sweet, salty. First time I made it, I thought the celery root pieces were a bit overpowering, so second time I shredded it in my food processor. Perfect!!

Favorite fall/winter salad! Crunchy, juicy, salty, sweet. It pairs beautifully with roast chicken. I’ve made it at least 10 times and found Roquefort to be the best blue cheese for the recipe. I don’t bother with celery root and always use toasted sliced almonds.

Love this salad! Made it for the 2nd time. Made as is, except Marcona almonds fennel root instead of celery root. Full of flavor! Pink ladies for the win.

This is my new FAVORITE winter salad! It is very versitile and I have added purple cabbage and/or red pepper sliced on the mandoline and substituted goat cheese for the bleu cheese. I've added more lemon or rice vinegar too. Delicious any way!

awesome!

This was fabulous! A big hit with dinner guests. Made as per recipe but omitted celery root and served on a bed of mixed greens. Also used Tamari almonds as that’s what I had. Very good. The fresh lemon is a must.

So delicious!! Served blue cheese on the side to accommodate a vegan dinner guest.

Enjoyed this as written. Tweaked the second time: used jicama instead of celery root. Roasted salted pistachios instead of almonds. Shaved Parmesan instead of blue. Pomegranate seeds add the perfect burst of fresh/sweet and gorgeous color.