Fennel-Celery Salad with Walnuts and Blue Cheese
Just hold on a sec😡! Before you get all “I hate fennel. I don’t even like celery,” I’ll tell you why you should want to try this salad. Fennel-Celery Salad with Walnuts and Blue Cheese is a SOPHISTICATED salad…a salad filled with layers of full-on flavor, crunch, sweetness, and tang. While admittedly this salad isn’t for everyone, it just might be for you, your family, or your guests! It’s definitely for me and my hubby!
Jump to RecipeIngredients
Organize all of the ingredients – fennel, celery, blue cheese, walnuts, shallots, sugar, figs, olive oil, grainy mustard, and sherry or red wine vinegar.
Toasting the Walnuts
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet lined with foil or parchment until golden brown, 5–8 minutes (set a timer for 5 mins and evaluate!). Let walnuts cool and then set aside until ready to use.
Fennel Prep
Fennel can be found at most markets. I usually buy mine at Trader Joe’s or Whole Foods. First step is to remove tops of the fennel (see photo above), reserve fennel fronds for garnish. Next, cut bulbs in half vertically removing any outer damaged leaves. Then place bulb flat-side down on the cutting board and thinly slice across the bulb.
Making the Dressing
Place finely minced shallots, mustard, sugar, 2 tablespoons sherry or red wine vinegar, olive oil, kosher salt and pepper in a small bowl or jar. Cover and shake (or whisk) to emulsify. Set vinaigrette aside.
Vinaigrette can be made 1 day ahead. If doing so, cover and refrigerate.
Marinating the Figs and Shallots
Place chopped figs (or dates), sliced shallots and remaining 2 tablespoons of vinegar in a bowl. Let marinate for a minimum of 30 mins or as long as four hours.
Figs/Dates and shallots can be soaked 4 hours ahead. Cover with plastic wrap and set aside on the counter to let sit at room temperature.
Assembling the Salad
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallots and add to bowl. Drizzle with vinaigrette and toss thoroughly to coat using a large spoon or tongs. Taste and season with salt and pepper.
Fennel and celery can be sliced four hours ahead. Cover them with a damp paper towel and refrigerate.
Fennel-Celery Salad with Walnuts and Blue Cheese
Transfer salad to a large bowl or platter and garnish with fennel fronds, extra toasted walnut pieces, and freshly ground black pepper.
Fennel-Celery Salad with Walnuts and Blue Cheese
Equipment
- Mandoline Slicer, optional
Ingredients
- 1/4 cup chopped walnuts save a few for garnishing the salad
- 1 small shallot halved lengthwise, one half thinly sliced and other half finely minced, divided
- 1 tablespoon whole grain mustard
- 1/2 teaspoon sugar
- 1/4 cup + 2 tablespoons sherry vinegar or red wine vinegar divided
- 6 tablespoons olive oil
- Kosher salt freshly ground pepper
- 3 dried Turkish figs or Medjool dates coarsely chopped
- 1 large fennel bulb or 3 small bulbs See NOTES below for detailed preparation instructions.
- 3-4 celery stalks cleaned, both ends trimmed, very thinly sliced
- 1/4 cup blue cheese crumbled
Instructions
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet lined with foil or parchment until golden brown, 5–8 minutes (set a timer for 5 mins and evaluate). Let walnuts cool and then set aside until ready to use.
- Combine minced shallots, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
- Place chopped figs (or dates), sliced shallots and remaining 2 tablespoons of vinegar in a bowl. Let marinate for a minimum of 30 mins or as long as four hours.
- Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallots and add to bowl. Drizzle with vinaigrette and toss thoroughly to coat using a large spoon or tongs. Taste and season with salt and pepper.
- Transfer salad to a large bowl or platter and garnish with fennel fronds, extra toasted walnut pieces, and freshly ground black pepper.
Make Ahead Instructions
- Vinaigrette can be made 1 day ahead. Cover and refrigerate.
- Figs/Dates and shallots can be soaked up to 4 hours ahead. Cover with plastic wrap and set aside on the counter to let sit at room temperature.
- Fennel and celery can be sliced 4 hours ahead. Cover them with a damp paper towel and refrigerate.
Notes
Recipe from Bon Appétit.
If you like this recipe, you may also like these other GFchow recipes. Roasted Fennel with Parmesan, Shaved Radish and Carrot Salad with Pumpkin Seeds, and Kale Salad with Dates, Parmesan, and Almonds.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Amazing, and I’m the person who doesn’t like fennel. Family loved this salad. Looks like a real keeper. A great, not your typical salad for guests, also.
I’m super psyched that despite not being a fennel fan you tried this recipe and loved it!