American
Celery, Apple and Blue Cheese Salad
A crisp American composed salad of shaved celery and apples tossed in cider vinaigrette with toasted pistachios, raisins, and creamy blue cheese.
4 servings · 20 minutes prep
Ingredients
Salad
- 6 whole, thinly sliced on the bias
- 2 crisp apples, Honeycrisp, Pink Lady, or Granny Smith, thinly sliced or cut into matchsticks
- 1/3 small red onion, very thinly sliced
- 1/2 cup shelled pistachios, lightly toasted and roughly chopped
- 1/2 cup raisins
- 3 oz blue cheese, crumbled, for folding
- 1 oz blue cheese, crumbled, for topping
Cider Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar, plus 1 tsp more if the apples are very sweet
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Directions
Method
- Whisk extra virgin olive oil, apple cider vinegar, kosher salt, and black pepper in a large bowl until glossy and lightly emulsified.
- Thinly slice the celery on the bias and very thinly slice the red onion. Cut the apples just before tossing.
- Add the celery, apples, red onion, pistachios, and raisins to the dressing and toss.
- Fold in blue cheese, keeping some larger crumbles intact instead of smearing them into the dressing.
- Transfer the salad to a wide serving platter, scatter blue cheese over the top, and let stand for 5-10 minutes before serving so the flavors settle while the celery stays crisp.
