Salad with Apple, Celery, Hazelnuts, and Roquefort

Published November 1, 2004.

Why this recipe works:

We found that the key to a great blue cheese salad is having a free hand when introducing other flavors and textures; strong cheese really shines when tasted with sweet, tart, bitter, and crunchy ingredients. A good shot of vinegar gave necessary tartness to the dressing, and a spoonful of… read more

We found that the key to a great blue cheese salad is having a free hand when introducing other flavors and textures; strong cheese really shines when tasted with sweet, tart, bitter, and crunchy ingredients. A good shot of vinegar gave necessary tartness to the dressing, and a spoonful of honey performed double duty, tempering the acidity of the vinegar and highlighting the saltiness of the cheese. As for the greens, tasters particularly liked bitter radicchio and peppery arugula mixed with milder lettuces. Sweetness and holiday crimson tones came from dried fruit (cherries), fresh fruit (apple), or beets.

less

Serves 6 as a first course

We tried a half-dozen varieties of blue cheese and all were acceptable, but tasters favored rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. Use a dishtowel to rub the skins from the hazelnuts while still hot. Blanched slivered almonds can be substituted for hazelnuts.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection