Celery, Fennel and blue cheese crumbles with toasted walnuts make for the perfect balance of crisp and creamy salad from Alison Roman’s newest book, Nothing Fancy.
Yield:4 to 6
1/2 Cup toasted walnuts coarsely chopped
Kosher salt and freshly ground black pepper
4 Celery stalks, with leaves, thinly sliced on the bias
1 Large fennel bulb, trimmed and thinly sliced lengthwise
1/2 Small shallot, thinly sliced
2 Tablespoons fresh lemon juice, plus more as needed
1/4 Cup olive oil, plus more as needed and for drizzling
1 1/2 Oz firm blue cheese, such as Bayley Hazen or Valdeon, on a mild stilton, thinly sliced or crumbled
Toss the walnuts with a bit of olive oil so they are nicely coated, then season with salt and pepper and set aside.
Toss the celery stalks (reserve the leaves for garnish), fennel, shallot, and lemon juice in a large bowl: season with salt with salt and pepper. Drizzle with the olive oil and season with enough lemon juice to make it very tangy.
Transfer to a large serving platter or large shallow bowl and top with walnuts, cheese, celery leaves, and another drizzle of olive oil and plenty of pepper.