This salad is built around raw celery, toasted walnuts, sliced apple, and crumbled Roquefort, all pulled together with a honey-mustard vinaigrette. It takes 30 minutes, no cooking beyond toasting the nuts, and itโs substantial enough to eat as a full lunch. The combination of sharp cheese, sweet fruit, and bitter celery actually works โ each bite has something going on.
The short version of why this works
Two things make this salad worth the effort instead of just throwing celery in a bowl. First, toasting the walnuts is not optional โ raw walnuts taste flat and slightly bitter here, while toasted ones bring out a deeper, nuttier flavor that holds its own against the Roquefort. Watch them closely; they go from golden to burnt in under a minute. Second, the dressing uses both honey and Dijon mustard, and that matters: the mustard acts as an emulsifier, keeping the oil and vinegar from separating so the dressing actually clings to the celery instead of pooling at the bottom. Whisk it until it looks slightly creamy before you pour it on.
Smart swaps
- Roquefort: Itโs a strong, salty sheepโs-milk blue cheese. If your store doesnโt carry it or you want less intensity, Gorgonzola dolce is milder and creamier. Stilton lands somewhere in between.
- Apple: Any crisp variety works โ Fuji, Honeycrisp, or Granny Smith. Avoid Red Delicious; it goes mealy fast once sliced. A firm Bosc pear is a reasonable swap if thatโs what you have.
- Apple cider vinegar: White wine vinegar is the closest substitute. Balsamic will overpower everything else here โ skip it.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast, and celery thatโs sat in vinaigrette for more than an hour loses its crunch. If youโre prepping ahead, store the chopped celery, apple, walnuts, and cheese in separate containers in the fridge for up to 24 hours, and keep the dressing in a small jar. Toss everything together right before eating. One note on the apple: toss the slices in a little lemon juice before storing or theyโll brown within an hour. Dressed leftovers can be refrigerated and eaten the next day โ the celery softens but the salad is still edible, just different in texture.
Troubleshooting
- The dressing tastes too sharp: Add a small extra drizzle of honey and whisk again. Taste before pouring โ vinegar strength varies by brand.
- The Roquefort is too salty and overwhelms everything: Use less than the full 100 grams, or rinse the crumbles briefly under cold water and pat dry. Pairing each bite with apple helps balance it too.
- The salad feels too light for a meal: Add a can of white beans or a handful of cooked lentils tossed in with the celery. They donโt fight the other flavors and add enough protein and bulk to make it genuinely filling.
- The walnuts go soft after dressing: Add them last, right before serving, rather than tossing them in with the celery and apple first. Even five minutes in a wet dressing softens their crunch noticeably.
- The dressing separates in the bowl: The oil and vinegar ratio is 3:1, which is standard, but if your kitchen is cold the olive oil can thicken and clump. Let it sit at room temperature for a few minutes and whisk again before using.
Uruguayan Celery and Walnut Salad
Ingredients
Salad Ingredients
- 1 bunch organic celery washed and chopped into 1/4 inch slices
- 1 cup walnuts toasted and roughly chopped
- 1 piece apple thinly sliced
- 100 grams Roquefort cheese crumbled
Dressing Ingredients
- 3 tablespoons olive oil high-quality
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Begin by preparing your ingredients. Toast the walnuts in a preheated dry pan over medium heat, stirring occasionally until they are golden brown and fragrant. Let cool slightly and roughly chop.
- In a large salad bowl, combine the chopped celery, sliced apple, toasted walnuts, and crumbled Roquefort cheese. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season the dressing with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and gently toss until all ingredients are well coated. Allow the salad to sit for about 5 minutes to let the flavors meld before serving.
Notes
Nutrition
Common questions
Can I make this salad ahead for a dinner party?
Yes, but keep every component separate until youโre ready to serve. The celery, apple (tossed in lemon juice), walnuts, cheese, and dressing can all be prepped up to a day in advance and stored separately in the fridge โ assembly takes about two minutes when guests arrive.
Is Roquefort safe to eat if Iโm pregnant or avoiding raw-milk cheeses?
Traditional Roquefort is made from unpasteurized sheepโs milk, so it falls into the category most guidelines recommend avoiding during pregnancy. A pasteurized blue cheese like Castello or some domestic Gorgonzola varieties would be a straightforward substitute with a similar flavor profile.
How do I keep the celery from tasting too bitter or stringy?
Use the inner stalks โ the pale, tender ones near the heart โ rather than the dark outer ribs, which are tougher and more bitter. If youโre using outer stalks, run a vegetable peeler lightly along the back to remove the thickest strings before slicing.