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.
1
Peel the cucumbers, slice them into small pieces, and place them in a salad bowl.
- Baku cucumbers: 4 pieces
2
Cut the celery stalks into small pieces and add them there.
- Celery: 2 stems
3
Salad (I use 'White Dacha - for a healthy heart') - mix everything.
- Iceberg lettuce: 300 g
4
Cut the cheese into random pieces.
- Blue cheese: 100 g
5
Crush the peeled nuts (I put them in one tablespoon and press down with another).
- 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.
- Truffle oil: 4 tablespoons
- Salt: to taste
- Clear (liquid) honey: 20 ml
7
Water the green salad, mix it.
- Iceberg lettuce: 300 g
