Celery, Blue Cheese and Hazelnut Salad

Name: Celery, Blue Cheese and Hazelnut Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 170 grams good quality blue cheese; 177 milliliters hazelnuts; 1 Tbsp butter; 3 Tbsps maple Syrup; 1 pinch Pinch of cayenne; 1 serving Salt; 2 bunches celery, tops removed; 12 pitted dates (can sub with a handful of dried cranberries or cherries); 59 milliliters extra virgin olive oil (or hazelnut oil if you happen to have it); 1 teaspoon lemon zest; 4 teaspoons lemon juice (if using Meyer lemons, use 2 Tbsp); 1 serving Freshly ground black pepper

You can never have too many main course recipes, so give Celery, Blue Cheese and Hazelnut Salad a try. This recipe makes 4 servings with 540 calories, 13g of protein, and 42g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of dates, lemon juice, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Celery 'string' blue cheese & walnut salad, Steak With Blue-Cheese Butter and Celery Salad, and Slivered Celery Salad with Blue Cheese Dressing.

Instructions

Remove cheese from refrigerator to come to room temperature.

Ingredients you will need

Cheese

Place hazelnuts on a rimmed baking sheet in a 300°F oven for 30 minutes.

Ingredients you will need

Hazelnuts

Equipment you will use

Baking Sheet

Oven

Prep celery and dates: While the nuts are roasting, prepare the other ingredients. Use a vegetable peeler to peel away the tough outer strings of the stalks of celery. Slice the celery stalks on the diagonal into 1/4-inch thick slices.

Ingredients you will need

Celery

Vegetable

Dates

Nuts

Equipment you will use

Peeler

Slice the dates lengthwise first in half, then slice the halves lengthwise into 3 or four pieces. If the dates are on the large size, you may want to slice them in half widthwise first. You want to end up with pieces that are about an inch long and a 1/4 inch wide.

Ingredients you will need

Dates

Rub outer skin off hazelnuts: Once the hazelnuts have roasted for half an hour, remove them from the oven, let cool for a few minutes. Then rub the hazelnuts together inside of a clean dish towel to remove as much of the outer dark skin as you can.

Ingredients you will need

Hazelnuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Oven

Glaze hazelnuts: Melt butter in a small skillet.

Ingredients you will need

Hazelnuts

Butter

Glaze

Equipment you will use

Frying Pan

Add a pinch of cayenne and salt.

Ingredients you will need

Ground Cayenne Pepper

Salt

Add the roasted hazelnuts to the pan and toast them on medium low heat for a few minutes, continuously stirring.

Ingredients you will need

Roasted Hazelnuts

Toast

Equipment you will use

Frying Pan

When the hazelnuts are hot, turn off the heat and add maple syrup to the pan. Stir to coat the hazelnuts in the maple syrup.

Ingredients you will need

Maple Syrup

Hazelnuts

Equipment you will use

Frying Pan

Let glazed nuts sit in the pan to cool. Later you will scrape them loose with a wooden spoon and serve atop the salad.

Ingredients you will need

Nuts

Equipment you will use

Wooden Spoon

Frying Pan

Prepare the salad dressing: In a small jar, mix together the olive oil, lemon zest, and lemon juice.

Ingredients you will need

Salad Dressing

Lemon Juice

Lemon Zest

Olive Oil

Add salt and black pepper to taste. Shake to combine.

Ingredients you will need

Salt And Pepper

Shake

Layer a shallow platter or dish first with the sliced celery, then dates, then crumble the blue cheese over it and sprinkle with glazed hazelnuts. Right before serving, pour dressing over top.

Ingredients you will need

Blue Cheese

Hazelnuts

Celery

Dates

Equipment

Ingredients

Servings:

170grams

good quality blue cheese 177milliliters

hazelnuts 1Tbsp

butter 3Tbsps

maple Syrup 1pinch

Pinch of cayenne 1serving

Salt 2bunches

celery, tops removed 12

pitted dates (can sub with a handful of dried cranberries or cherries)59milliliters

extra virgin olive oil (or hazelnut oil if you happen to have it)1teaspoon

lemon zest 4teaspoons

lemon juice (if using Meyer lemons, use 2 Tbsp)1serving

Freshly ground black pepper

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.