Salad With Apple, Celery, Hazelnuts and Roquefort Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference. Ingredients:
1 tablespoon good quality honey |
3 tablespoons cider vinegar |
3 tablespoons extra virgin olive oil (or 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola) |
1/4 teaspoon sea salt |
1/8 teaspoon fresh ground black pepper |
1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups) |
2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups) |
1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) |
1/4 cup loosely packed torn fresh parsley leaves |
1 medium red onion, sliced into crescents (optional) |
1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely |
6 ounces roquefort cheese, crumbled (about 1 1/2 cups) |
Directions:
1. Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
2. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
3. Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
4. Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
5. Serve immediately.
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