Blue Cheese Celery Finger Food Recipes

CELERY BLUE CHEESE SALAD

Celery Blue Cheese Salad image

Provided by Dave Lieberman

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 7

Ingredients

3 tablespoons crumbled Danish blue cheese, room temperature
2 tablespoons mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1/2 teaspoon kosher salt
10 grinds black pepper
1/2 head celery, with leaves

Steps:

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

CELERY AND BLUE CHEESE SALAD

Celery and Blue Cheese Salad image

I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

Provided by Sharon123

Categories Vegetable

Time 10m

Yield 6-8

Number Of Ingredients 5

Ingredients

8 -10 celery ribs, cleaned
3/4 cup blue cheese, crumbled (about 3 oz. cheese)
1/4 teaspoon sea salt
black pepper, coarsely ground
1 tablespoon extra virgin olive oil

Steps:

Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
Place it in a pretty bowl and sprinkle in crumbled blue cheese.
Add the salt, pepper, and olive oil and toss well.
Serve chilled. Enjoy!

Nutrition Facts : Calories 88, Fat 7.2, SaturatedFat 3.5, Cholesterol 12.7, Sodium 375, Carbohydrate 2, Fiber 0.8, Sugar 1.1, Protein 4

CELERY SALAD WITH APPLES AND BLUE CHEESE

Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

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