Salad with Apple, Celery, Hazelnuts, and Roquefort | America's Test Kitchen

Name: Salad with Apple, Celery, Hazelnuts, and Roquefort | America's Test Kitchen
Total time: 25 min
Ingredients: 1 tablespoon honey; 3 tablespoons cider vinegar; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 1 apple (sweet red such as Braeburn or Fuji), cored and sliced very thin (about 2 cups); 2 ribs celery, sliced very thin on bias (about 1 1/4 cups); 1 medium head red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (9 cups); 1/4 cup loosely packed torn fresh parsley leaves; 1/2 cup hazelnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes, then skinned and chopped fine; 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

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Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

Keywords

Side Dishes
Fruit
Quick
Vegetables
Salads
Vegetarian
Cheese

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Ingredients

1 tablespoon honey
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 apple (sweet red such as Braeburn or Fuji), cored and sliced very thin (about 2 cups)
2 ribs celery, sliced very thin on bias (about 1 1/4 cups)
1 medium head red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (9 cups)
1/4 cup loosely packed torn fresh parsley leaves
1/2 cup hazelnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes, then skinned and chopped fine
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)