Salad with Apple Celery Hazelnuts and Roquefort Cheese
Elevate your salad game with this vibrant and sophisticated recipe for Salad with Apple, Celery, Hazelnuts, and Roquefort Cheese. Perfectly balancing crisp textures and bold, creamy flavors, this dish features thinly sliced apples and celery tossed with a tangy Dijon vinaigrette, toasted hazelnuts for crunch, and crumbled Roquefort cheese for a luxurious finish. The addition of fresh parsley gives a burst of herbaceous freshness, while the earthy nuts and sharp cheese create a harmonious contrast with the sweet apple slices. Quick and easy to prepare in just 20 minutes, this salad is an impressive choice for holiday gatherings, dinner parties, or as a refreshing side dish year-round. Serve it immediately to enjoy the delightful combination of sweet, savory, and nutty notes in every bite!
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Recipe Information
Ingredients
- 2 whole Apple (crisp variety such as Honeycrisp or Granny Smith)
- 4 whole Celery stalks
- 50 grams Hazelnuts
- 80 grams Roquefort cheese
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat a dry skillet over medium heat. Add the hazelnuts and toast them for 4-5 minutes, stirring frequently, until they are golden and fragrant. Remove from the skillet and place them on a clean towel. Rub off the skins using the towel, then roughly chop the hazelnuts and set aside.
Wash and core the apples. Slice them into thin wedges or matchstick-sized pieces. Place the slices in a large bowl and toss them with the lemon juice to prevent browning.
Wash the celery and thinly slice it on a diagonal. Add the celery to the bowl with the apples.
Crumble the Roquefort cheese into small pieces. Set it aside for later use.
In a small mixing bowl, prepare the vinaigrette. Whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
Pour the vinaigrette over the apple and celery mixture, tossing gently to coat the ingredients evenly.
Add the chopped hazelnuts and most of the crumbled Roquefort cheese to the salad, reserving a small amount of cheese for garnish. Toss gently to combine.
Divide the salad evenly among serving plates. Top each portion with the remaining Roquefort cheese and a sprinkle of fresh parsley.
Serve immediately and enjoy the crisp, tangy, and nutty flavors of this elegant salad!
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 49.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 603 mg | 46% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
