I am always thinking of clever meals I can make at home to bring to work for lunch. So when I stumbled on a recipe for celery and endive slaw with blue cheese, my creative juices got to work. I transformed the slaw into a light, crunchy, savory, and satisfying salad with slivered almonds and a scoop of tuna salad that, quite frankly, I wish I’d brought with me today.
You can replace the tuna with so many proteins — chicken, turkey, grilled fish, tofu (if that’s your thing) — or you could leave it out altogether. You could use walnuts instead of almonds, too. Make it as a side dish at dinner or, make it as a salad that's so good it actually makes you sit back and stop working during lunch.
Click here to see 7 Ideas for Fall Salads.
For the tuna salad:
- 1 can fresh water tuna
- 2 tablespoons mayonnaise, plus more as needed
- 1 ½ teaspoons olive oil
- Salt and pepper, to taste
For the salad base:
- 2 celery stalks, diced
- 1 head Belgian endive, roughly chopped
- 1 ounce blue cheese, plus more for garnish
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper, to taste
- 1 heaping handful of slivered almonds
For the tuna salad:
Mix together your tuna and mayonnaise in a small bowl until combined. Add olive oil, salt, and pepper to taste and mix well — you’re going for a classic tuna salad look, so add more or less mayonnaise to your preference.
For the salad base:
Combine the celery, endive, and blue cheese in a bowl and lightly toss together. In a separate bowl, prepare the dressing by whisking together the olive oil, white wine vinegar, salt, and pepper until completely combined and put aside.
Pour the olive oil and vinegar mixture over the celery and endive salad and toss, then add slivered almonds and give it another quick mix. Scoop the tuna salad onto the top of the celery and endive salad and crumble a small handful of blue cheese over top.
23 Celery Recipes That Prove There's Much More to It Than Ants on a Log
Celery is one of those groceries that lasts forever, which means you just might have a bunch of it in your fridge right now. These celery recipes from the Epi archives will give you tons of ideas for how to use it up. There are crunchy snacks, sure, but celery also takes a star turn in comforting soups, satisfying stews, softly savory cocktails, and the best bright, crisp salads.
Mix together the cream cheese, gorgonzola, heavy cream and lemon juice. Carefully stir in the chopped chervil. You want a consistency that can be piped and will hold it’s shape in your endive leaves. As cream cheeses can vary, I would suggest that if you find your mixture to be too stiff, add a touch more cream. Keep covered in the fridge until you are ready to use.
Separate the leaves in your endive lettuce carefully, wash and dry. Try to use the smallest endives you can find so the leaves are “bite-size” for guests. I like to pipe the mixture onto the leaves using a star-tipped nozzle. You can also just dollop some cheese mixture onto each leaf using a small spoon. Top each with a chervil leaf. Serve immediately.
Endive, fennel, celery and blue cheese salad
Toss the salad ingredients with the cranberry and sesame dressing. Scatter with the salted caramel walnuts.
To make the salted caramel walnuts, lightly grease a non-stick baking sheet and scatter with the walnuts. Season to taste.
Place the sugar in a thick-bottomed saucepan and heat until it melts and turns deep golden. Add a pinch of salt, then pour over the walnuts. Leave to set, then chop coarsely.
To make the cranberry and sesame dressing, blend the soya sauce, white wine vinegar, miso paste, egg yolk and oil, loosening the mixture with a little water, if necessary.
Add the cranberries and blend well. Add the lemon juice and blend, then gently fold in the sesame seeds.Recipe by: Luke Dale-Roberts View all recipes
Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.
- 2 tbs Coles Brand Pure Olive Oil
- 2 tsp red wine vinegar
- 1 tsp Dijon mustard
- 120g pkt Coles Brand 4 Leaf Salad Mix
- 2 celery stalks, thinly sliced
- 1 red apple, cored, cut into batons
- 50g blue cheese, crumbled
- 1/3 cup walnuts, toasted
- 2 tsp chopped chives
Combine the oil, vinegar and mustard in a small bowl. Season.
Arrange the salad leaves, celery and apple on plates. Sprinkle with blue cheese and walnuts. Drizzle with the dressing and sprinkle with chives.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise set sliced shallot aside. Combine chopped shallot, mustard, sugar, and ¼ cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining ¼ cup vinegar in a small bowl let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat season with salt and pepper.
Do Ahead: Vinaigrette can be made 1 day ahead cover and chill. Figs and shallot can be soaked 4 hours ahead store covered at room temperature. Fennel and celery can be sliced 4 hours ahead place in a large bowl. Cover with a damp paper towel and chill.
How would you rate Fennel-Celery Salad with Blue Cheese and Walnuts?
I worry about covid, climate change, racial inequality and my son's future so I shouldn't have to worry about how to put together this salad. the recipe is fine on your site but incomprehensible in the magazine. please do not do this to your readers again. spreading out recipes over five pages is a frustrating and useless scavenger hunt. just print the recipes and stop putting your readers through this sadistic game.
Made this for Thanksgiving dinner and it was immediately devoured – 10/10 would make again!
Endive Salad Recipe
Favorite Restaurant Salad Recipe
Preparation time:ꀠ minutes. Serves 6.
- 3 heads of Belgian endive, cut into chunks
- 1 thinly sliced tart apple
- 1 cup of large pieces of walnuts (or pecans or your favorite)
- 1/2 cup of pomegranites (optional)
- 1 cup of crumbled qualitylue Cheese (This is one reason everyone who loves Bleu cheese loves this salad. Use good quality cheese.)
- 1/4 cup of olive oil
- 1/4 cup of white balsamic vinegar (Important: use white balsamic vinegar. The other will make a dark dressing.)
- Salt and pepper to taste
- Combine endive, apple, walnuts and blue cheese in a mixing bowl (and pomegranites, if using)
- Combine oil and vinegar in another bowl and then pour over the salad mixture
- Add salt and pepper to taste and toss well
- Dish to salad plates or bowls and serve immediately
Enjoy your restaurant Endive Salad and the company of those you share it with! - Donna
Did you know? Genuine Endive is part of Belgian history. These tangy, tender and delicious white vegetables were actually discovered there in 1830.
Endive's fame and versatility has spread worldwide. Many cooks and chefs use Belgium endive for a flavorful and hardy endive.
The Waldorf Salad Ingredients
- Celery: the base of this salad, make sure not to omit it!
- Apple: I used a crisp green apple with a slightly tart flavor. Pear will also work if you have no apples. Apple varieties that work well include granny smith, pink lady, Honeycrisp, golden delicious – or even a combination, just make sure they’re crisp.
- Lettuce: use mild, leafy lettuce. This is technically optional – serve the celery salad over a bed of lettuce, chop it up into the salad, or omit it entirely. You could also substitute the lettuce for some lightly massaged kale (like I did with this kale salad).
- Grapes: I like to use red grapes, which are sweeter.
- Walnuts: you can alternatively use pecans or almonds, roughly chopped.
- Dried fruit: I used barberries. However, you could alternatively use cranberries, cherries, raisins, or sultanas. Dates may also work.
- Cheese: I used parmesan (make sure it’s vegetarian if needed as some are made with rennet). Blue cheese or feta would also work. For a vegan Waldorf salad, you can use a dairy-free cheese (like this vegan feta), sprinkle of nutritional yeast, or omit it entirely.
- The dressing: I use a simple combination of olive oil, lime (or lemon), garlic, and salt and pepper. Read below for a healthy take on the classic Waldorf dressing.
Other Optional Add-ins and variations
- Greek Yogurt dressing: For a healthier creamy Waldorf salad with yogurt instead of mayo, combine greek yogurt (instead of the olive oil) with the lime juice and seasonings. You can keep the seasonings savory (garlic, salt, and pepper), or even make them sweet (cinnamon, nutmeg, and a little sweetener like honey/maple). You can optionally add in just 2-3 spoonfuls of mayo for that classic rich creaminess of a classic Waldorf salad.
- For vegan Waldorf salad: Use dairy-free yogurt (like coconut yogurt or soy yogurt), optionally with a few spoonfuls of vegan mayonnaise. Alternatively, just use my olive oil citrus dressing, which is naturally vegan, and you can substitute or omit the cheese.
- Honey Mustard vinaigrette: The flavors in this apple celery salad recipe also pair wonderfully with a tangy mustard sauce. Combine olive oil, lemon juice, dijon mustard, and honey and taste until you find your perfect balance.
- For spice: You could add a pinch of red pepper flakes.
- Vinegar: You can add a few spoonfuls of red or white wine vinegar to the celery salad for more of a tangy marinated salad.
- Proteins: this salad is great for chucking in leftover proteins after the holidays.
- Other vegetables: Including red onion, broccoli, cauliflower, radish, avocado, bell pepper, tomato, cucumber, olives.
- Other fruit: orange/mandarine, pineapple, etc.
- Herbs: mint and/or parsley would pair well. Dill may also work.
You could also try this apple grape salad with some homemade croutons, boiled eggs, or alongside a grain like quinoa or brown rice.
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
- Coarse salt and ground pepper
- 1 1/4 teaspoons cayenne pepper
- 2 tablespoons mayonnaise
- 5 tablespoons white-wine vinegar
- 3 ounces blue cheese, crumbled (3/4 cup)
- 3 large celery stalks, cut into 1/4-inch pieces
- 1 head romaine lettuce, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.
Celery Salad with Gorgonzola
Ya know, I never thought of making a salad as celery for the main ingredient. This is genius! That lemon juice is gonna make it taste bright and fresh, and Gorgonzola is one of my favorite cheeses! How can you go wrong?! Thanks for this Marion!
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