Light salad with celery and blue cheese

4 servings

15 minutes

A light salad with celery and blue cheese is an exquisite blend of freshness and spiciness from European cuisine. Crunchy celery stalks and tender cucumber slices provide a refreshing taste, while blue cheese adds a refined creamy saltiness. Crispy walnuts contribute nutty depth, harmoniously complementing the composition. The dressing made with truffle oil and honey gives the salad noble earthy notes with a hint of sweetness. This salad is perfect as a light appetizer or side dish for main courses.

Energy value per serving

• Calories: 235.1
• Proteins: 7.9g
• Fats: 18.6g
• Carbohydrates: 9.5g

Ingredients

• Baku cucumbers: 4 pc
• Blue cheese: 100 g
• Celery: 2 stem
• Walnuts: 50 g
• Transparent honey: 20 ml
• Truffle oil: 4 tbsp
• Iceberg lettuce: 300 g
• Salt: to taste

Cooking steps

1. Peel the cucumbers, slice them into small pieces, and place them in a salad bowl.

   Required ingredients:

   • Baku cucumbers: 4 pieces

2. Cut the celery stalks into small pieces and add them there.

   Required ingredients:

   • Celery: 2 stems

3. Salad (I use 'White Dacha - for a healthy heart') - mix everything.

   Required ingredients:

   • Iceberg lettuce: 300 g

4. Cut the cheese into random pieces.

   Required ingredients:

   • Blue cheese: 100 g

5. Crush the peeled nuts (I put them in one tablespoon and press down with another).

   Required ingredients:

   • Walnuts: 50 g

6. Mix everything and start preparing the sauce. Since the cheese is salty, I use salt just for appearance, very little. In a bowl, mix truffle oil, salt, ground black pepper, honey, and a little boiled water to help the honey dissolve faster.

   Required ingredients:

   • Truffle oil: 4 tablespoons
   • Salt:  to taste
   • Transparent honey: 20 ml

7. Water the green salad, mix it.

   Required ingredients:

   • Iceberg lettuce: 300 g