Ingredients
Dressing ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Author of this recipe
Celery is the perfect employee. Shows up, does the job and doesn’t complain. It’s an unsung hero of so many dishes. The top note in sofrito. It ties the perfect stock together. But outside of 80’s style brown rice salads and health juice fads – it doesn’t get much time in the spotlight.
The best thing about fresh celery is the crunchy texture and freshness – we’ve kept it pretty traditional here, a Waldorf spin off – letting the sweetness of the apple complement the celery, giving it a well-deserved moment in the spotlight.
One of the best aspects of this salad, especially over Christmas and the entertaining season, is that you’re likely to most of the ingredients floating around. Left over blue cheese from a platter. Apples shining away in the fruit bowl. A handful of walnuts from the pantry.
It’s got great crunch, and stays fresh longer than a leafy salad, so you can prep it in advance. Give it a squeeze of lemon juice to slow the oxidisation, stow it in the fridge, and dress it when you’re ready to serve.
This dressing is super special. Apple cider vinegar together with blue cheese is a surprising combo that works on loads of different dishes.
If you’re serving this up at a barbecue, dollop the dressing on your chicken drumsticks or stir through a mac and cheese. The blue cheese isn’t overwhelming and is surprisingly versatile.
Preparation
- Preheat the oven to 180°C.
- Spread the walnuts on a baking sheet and toast for about 5-7 minutes or until they become fragrant and slightly golden. Set aside to cool, then roughly chop.
- To make the creamy blue cheese dressing, whisk together mayonnaise, sour cream, crumbled blue cheese, lemon juice, Dijon mustard, minced garlic, salt, and freshly ground black pepper. If the dressing is too thick, you can add a little water or more lemon juice.
- Diagonally slice celery into bite-size pieces. Shave fennel and apple on a mandolin, or thinly slice with a knife.
- In a large bowl, toss celery, fennel and apple pieces together with the creamy blue cheese dressing.
- Sprinkle extra crumbled blue cheese over the top and garnish with chopped toasted walnuts.
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