RCP: Celery Salad with Apples and Blue Cheese

# appeared in the NYTimes, adjusted somewhat by me

Celery Salad With Apples and Blue Cheese
By Alexa Weibel

5 tbsp extra-virgin olive oil
1/4 cup finely chopped shallot (or 2 cloves garlic)
4 tsp coarse mustard
1 tsp grated lemon zest, plus 4 tsp lemon juice (from 1 lemon)
1 tsp granulated sugar

1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal (I used 3mm on a mandoline)
2 tart red apples (e.g., Pink Lady)
1 small (12 oz) celeriac (or jicama, green papaya, asian pear, etc.)

1 packed cup flat parsley leaves
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces) (or feta)

Whisk the first five ingredients together to make a vinaigrette. Add the celery and toss to coat.

Quarter and core the apples, then slice very thinly, either wedges or on the mandoline. Add to the dressed celery.

Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the dressed celery and apple mixture. (Do something analogous if you are using jicama or asian pear or whatever.)

The salad can hold at this point for hours or overnight.

Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper. Top with the remaining cheese.

I used asian pear instead of celeriac because (a) not a fan of sliced raw celeriac and (b) couldn't find a jicama. I cut it using the 'french fries' blade on the mandoline, just to give another shape on the plate.

No idea what it means to peel a head of celery.

The big floppy apple slices were a little cumbersome; I'll cut them in half next time.

I used Danish Blue that I crumbled myself but this is really one of the levers you can use to adjust the salad to suit the circumstance.

No idea what it means to peel a head of celery.

Depending on the specimen, sometimes the outer fibers of celery can be tough and if you peel them off, the celery will be more tender and delicate. It's a bit precious for me, so I never do it. But I also never use celery raw.

But I also never use celery raw.

That's an interesting admission. I know you're not a Buffalo Wings consumer but no crudite platters or canape-ish uses either?

[Jenise]

Until a couple years ago, I never peeled celery. But once I started roasting lengths of stalk as a vegetable side dish, I started doing so. The strings are a digestion issue for Bob.

[Jenise]

Oh and thanks, Jeff, this sounds terrific. I might make some today!

But I also never use celery raw.

That's an interesting admission. I know you're not a Buffalo Wings consumer but no crudite platters or canape-ish uses either?

I don't know, celery just strikes me as more delicious cooked. I do like crisp raw quick-pickle salads, and do that often with carrots, red cabbage, various radishes or carrots. But we all get into our routines and have our idiosyncratic taste preferences, so celery doesn't enter that list for me.

However, it is the season. Maybe I'll try it raw soon!

But I also never use celery raw.

That's an interesting admission. I know you're not a Buffalo Wings consumer but no crudite platters or canape-ish uses either?

I don't know, celery just strikes me as more delicious cooked. I do like crisp raw quick-pickle salads, and do that often with carrots, red cabbage, various radishes or carrots. But we all get into our routines and have our idiosyncratic taste preferences, so celery doesn't enter that list for me.

However, it is the season. Maybe I'll try it raw soon!

I've also had celery ice cream and that was excellent.