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Celery recipes

Celery, Blue Cheese and Hazelnut Salad, Wednesday, Oct. 16. 2019. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: 4 to 8 servings

6 ounces good-quality blue cheese

¾ cup hazelnuts

2 to 3 heads celery, tops removed

1 tablespoon butter

Pinch cayenne pepper

Salt

3 tablespoons maple syrup

¼ cup olive oil (or hazelnut oil, if you have it)

1 teaspoon lemon zest

¼ cup lemon juice

Black pepper

Handful of dried cherries, dried cranberries or chopped dates

1. Allow cheese to come to room temperature. Meanwhile, roast hazelnuts on a rimmed baking sheet in a 300-degree oven for 30 minutes.

2. While the hazelnuts are roasting, use a vegetable peeler to peel away the tough outer strings of the celery. Slice the celery ribs on the diagonal into ¼-inch thick slices.

3. Remove hazelnuts from oven and let cool a few minutes. Rub together in a clean dish towel to remove as much of the dark outer skin as you can.

4. Melt butter in a small skillet; add pinch of cayenne and salt. Add the roasted hazelnuts to the pan and cook on low heat for a few minutes, stirring constantly. Remove from heat and stir in the maple syrup. Leave in pan to cool.

5. In a small jar, mix together the olive oil, lemon zest and lemon juice. Add salt and black pepper to taste. Shake to combine.

6. To assemble, layer a shallow platter or dish first with the sliced celery, then cherries, then crumble the blue cheese over it and sprinkle with glazed hazelnuts (you may have to use a wooden spoon to scrape them out of the pan). Just before serving, pour dressing over top.

Per serving (based on 4): 636 calories; 45g fat; 13g saturated fat; 1,094mg cholesterol; 14g protein; 50g carbohydrate; 38g sugar; 4g fiber; 1,094mg sodium; 298mg calcium

Recipe by Simply Recipes