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Celery salad with apples, blue cheese and almonds

Celery Salad with Apples, Blue Cheese and Roasted Almonds

Hearty but not heavy, this salad hits all of the notes and is worthy of being a star at your next gathering. Perfect for the holidays, celery is the star of the show, but the supporting ingredients can and do play starring roles. Believe me when I tell you this simple salad comes together in a few minutes and will likely disappear in the same amount of time.

Course Breakfast, Salad
Cuisine American
Keyword almonds, apples, blue cheese, celery
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author The Cowgirl Gourmet adapted this recipe from The New York Times


For the salad

  • 1 head celery, organic root end cut off, rinsed, brown ends chopped off, leaves set aside and celery sliced on the diagonal
  • 1 sweet big red apple such as Honeycrisp or Pink Lady
  • 1 cup crumbled blue cheese divided, half for garnish
  • 1/2 cup chopped roasted and salted almonds plus a small handful for garnish
  • 1 cup chopped parsley reserve a few tablespoons for garnish
  • sea salt and freshly ground black pepper to taste and for garnish

For the shallot-vinaigrette

  • 1/4 cup minced shallot
  • 4 teaspoons coarse mustard
  • 1 lemon zested and juiced
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon granulated sugar


To make the vinaigrette

  1. In a large bowl, add the shallot, mustard, lemon zest and juice and apple cider vinegar and stir to combine. Allow to meld and sit for five minutes while you make the salad.

  2. When you are ready to add the celery and apples to the vinaigrette, whisk in the olive oil and sugar until everything is emulsified.

To make the salad

  1. Slice the celery on the diagonal and reserve the leaves.

    Celery salad with apples and blue cheese
  2. Core the apples and slice them lengthwise into thin wedges using a knife or mandoline.

  3. Now you can go back and finish the vinaigrette.

  4. Add the celery and apples to the vinaigrette and toss the coat. At this point, the salad will hold up well for a few hours--and even overnight--if you want to make it ahead.

  5. Then to the dressed celery and apples, add the parsley, chopped almonds and half the cheese. Toss to combine and season with salt and pepper.

    Celery salad with apple and blue cheese
  6. Transfer to a shallow bowl or platter and top with remaining blue cheese crumbles, reserved celery leaves, fresh parsley and a small handful of roasted almonds for garnish. Add a few more grinds of black pepper over it all and serve immediately.

    Celery salad with apples and blue cheese