Celery-and-Blue Cheese Salad with Pecans

  • Total Time:
  • Servings: 6

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  • 1/2 cup pecan halves
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon minced fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • One 2-pound bunch celery, including leaves, trimmed and thinly sliced on the bias
  • 2 medium heads of endive (10 ounces), sliced crosswise into 1/4-inch rounds
  • 1 cup crumbled blue cheese (4 ounces)
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. Spread the pecans in a pie palate and toast in the oven for 8 minutes, until golden. Transfer to a plate to cool, then break the nuts into pieces.

  2. In a small bowl, whisk the red wine vinegar with the shallot, mustard, salt and thyme. Slowly whisk in the olive oil until combined. In a large bowl, combine the celery with the endive, blue cheese and pecans. Pour over the dressing and toss to coat. Season with pepper and serve at once.

Contributed By Published November 2013

494266 recipes/celery-and-blue-cheese-salad-with-pecans 2013-12-06T23:16:00+00:00 Melissa Rubel Jacobson fall|winter|christmas|thanksgiving|salads|side-dishes|6|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner november-2013,melissa rubel jacobson,bue cheese salad,pecan salad,celery salad,fall salad recipes,celery-and-blue-cheese-salad-with-pecans 494266

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