Best Schnitzel With Apple Celery Onion Salad And Blue Cheese Recipes

Apple and Blue Cheese Salad image

Provided by Galley Wench

Categories < 15 Mins

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 head romaine lettuce
1 granny smith apple, diced (or similar)
1/4 cup green onion, sliced
1/2 cup crumbled blue cheese
1/2 cup sliced almonds
1/4 cup craisins (dried cranberries)
2 tablespoons olive oil or 2 vegetable oil
1/4 cup mayonnaise
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 cup sour cream or 1/4 cup plain yogurt
2 -4 ounces blue cheese, crumbled into small pieces
1/4 teaspoon salt (to taste)
1 dash louisiana hot sauce (to taste) or 1 dash ground cayenne pepper (to taste)

Steps:

DRESSING:.
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:.
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.

Celery Salad With Apples and Blue Cheese image

Provided by Alexa Weibel

Time 20m

Yield 8 servings

Number Of Ingredients 12

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.