Best Celery Salad with Blue Cheese

I’ll be honest—I used to think celery was just filler for my chicken soup or something to dip in ranch. It sat in my crisper drawer until it went limp, and I felt guilty throwing it out. Then I tried it raw in a salad, sliced thin and dressed up with good olive oil and lemon, and everything changed.

This salad is what I make when I want something fresh and crunchy that still feels special enough for company. The blue cheese makes it rich without weighing you down, and the apples add just enough sweetness to balance the sharp mustard dressing. I love how the celery root bulks it up without making it feel heavy.

Craving something creamy? The blue cheese has you covered. Want more crunch? Double the almonds. This salad works for lunch on its own or as a side dish next to roasted chicken. Either way, your celery will never go limp in the fridge again.

What Kind of Blue Cheese Should I Use?

You’ve got plenty of options when it comes to blue cheese for this salad, and honestly, it comes down to personal preference. If you like a milder, creamier flavor, go with Gorgonzola dolce, which won’t overpower the other ingredients. For something with more punch, Danish blue or Roquefort will give you that sharp, tangy bite that blue cheese lovers crave. Stilton is another solid choice if you want something in the middle – it’s got good flavor without being too intense. Just make sure your blue cheese is fresh and crumbly rather than dried out, and feel free to adjust the amount based on how much you love (or tolerate) that distinctive blue cheese funk.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Blue cheese: If blue cheese isn’t your thing, try crumbled feta, goat cheese, or even shaved parmesan. Each will give you a different flavor profile but still add that salty, creamy element.
• Shallot: No shallots? Use about 3 tablespoons of finely chopped red onion instead. You can also soak it in cold water for 5 minutes to mellow out the bite.
• Apples: Any crisp apple works here – Granny Smith, Honeycrisp, or Fuji are all good choices. Pears are also a nice substitute if you want something a bit sweeter.
• Almonds: Feel free to swap in walnuts, pecans, or toasted hazelnuts. Just make sure they’re toasted for the best flavor and crunch.
• Celery root: If you can’t find celery root, you can skip it and just add more regular celery stalks. The texture will be slightly different but the salad will still taste great.
• Parsley: Fresh dill or cilantro can stand in for parsley, though they’ll change the flavor a bit. Stick with parsley if you want that classic fresh, clean taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making celery salad is not removing the tough strings from the celery stalks, which can make your salad unpleasantly chewy – use a vegetable peeler to strip them away before slicing.

Another common error is cutting the celery root too thick, which makes it hard to eat raw, so aim for paper-thin slices using a mandoline or sharp knife for the best texture.

To keep your apples from turning brown and ruining the look of your salad, toss them with a bit of the lemon juice dressing right after slicing, and make sure to toast your almonds beforehand to bring out their flavor and add a nice crunch.

Finally, don’t dress the salad too far in advance – the acid in the dressing will make everything soggy, so toss it together just 15-20 minutes before serving for the crispest results.

What to Serve With Celery Salad?

This celery salad is really refreshing and crunchy, so it pairs beautifully with heartier main dishes that need something bright on the side. I love serving it alongside roasted chicken, grilled steak, or even a simple piece of pan-seared salmon since the tangy dressing and crisp vegetables cut through richer proteins perfectly. It also works great as part of a lunch spread with some crusty bread and maybe a bowl of soup, or you can add some grilled chicken right on top to turn it into a complete meal. The blue cheese already makes it pretty filling, so you really just need something simple to round out the plate.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The apples and celery will start to lose their crunch after that, and the dressing will make everything a bit softer. If you want to prep ahead, keep the dressing separate and toss everything together right before serving.

Make Ahead: You can definitely prep the components in advance to save time. Chop the celery, celery root, and apples up to a day ahead and store them in separate containers with a little lemon juice to prevent browning. The dressing can be made 2-3 days in advance and kept in a jar in the fridge. Just give it a good shake before using and assemble everything when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 28-36 g
• Fat: 110-125 g
• Carbohydrates: 80-95 g

Ingredients

For the dressing:

• 6 tbsp olive oil (I prefer California Olive Ranch for its peppery finish)
• 1/4 cup shallot
• 4 tsp mustard (I use Maille Dijon for a sharp, authentic bite)
• 1 tsp lemon zest
• 5 tsp lemon juice
• 1 tsp sugar
• salt
• pepper

For the salad:

• 1 head celery (thinly sliced on a sharp diagonal)
• 3 apples (cored and cut into matchsticks)
• 1 small celery root (peeled and julienned into 2-inch long strips)
• 1 cup parsley
• 1/4 cup fresh dill, chopped
• 1/2 cup almonds (toasted and roughly chopped for better crunch)
• 1 cup blue cheese (I recommend Roquefort for the boldest flavor and creaminess)

Step 1: Prepare the Mise en Place

• 1 head celery, thinly sliced on sharp diagonal
• 3 apples, cored and cut into matchsticks
• 1 small celery root, peeled and julienned
• 1/2 cup almonds, toasted and roughly chopped
• 1/4 cup fresh dill, chopped
• 1 cup parsley
• 1 cup blue cheese

Slice the celery head thinly on a sharp diagonal and place in a large bowl.

Core the apples and cut them into matchsticks, then toss them immediately with a squeeze of lemon juice to prevent browning.

Peel the celery root and julienne it into 2-inch long strips.

Roughly chop the toasted almonds and finely chop the fresh dill.

Have your parsley and blue cheese ready.

This prep work takes just a few minutes and ensures everything comes together smoothly.

Step 2: Build the Vinaigrette Base

• 6 tbsp olive oil
• 1/4 cup shallot, minced
• 4 tsp mustard
• 1 tsp lemon zest
• 5 tsp lemon juice
• 1 tsp sugar
• salt
• pepper

In a small bowl, whisk together the olive oil, minced shallot, Dijon mustard, lemon zest, lemon juice, and sugar until fully emulsified.

Season with salt and pepper to taste.

I like to use a good peppery olive oil here—it adds a subtle depth that complements the sharp blue cheese beautifully.

The mustard acts as an emulsifier, helping the vinaigrette cling to the vegetables.

Step 3: Dress the Vegetables and Herbs

• vinaigrette from Step 2
• sliced celery from Step 1
• apple matchsticks from Step 1
• celery root julienne from Step 1
• 1 cup parsley
• 1/4 cup fresh dill, chopped
• 1/2 cup almonds, toasted and roughly chopped
• 1/2 cup blue cheese, crumbled

Pour the vinaigrette from Step 2 over the prepared celery in the large bowl and toss gently but thoroughly to coat all the pieces evenly.

Add the apple matchsticks, celery root julienne, parsley, dill, almonds, and half of the crumbled blue cheese.

Toss everything together gently to combine, being careful not to break up the delicate vegetables.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 4: Plate and Finish

• 1/2 cup blue cheese, crumbled
• fresh parsley for garnish
• celery leaves

Transfer the salad to a serving bowl or plate.

Top with the remaining blue cheese crumbled over the surface, allowing some of it to nestle into the vegetables.

Garnish with additional fresh parsley and any tender celery leaves if available.

I recommend using Roquefort for its boldest flavor—the creamy, tangy richness is the perfect foil to the crisp, fresh vegetables and bright lemon vinaigrette.

Best Celery Salad with Blue Cheese

Delicious Best Celery Salad with Blue Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 1550 kcal

Ingredients

  

For the dressing::

• 6 tbsp olive oil (I prefer California Olive Ranch for its peppery finish)
• 1/4 cup shallot
• 4 tsp mustard (I use Maille Dijon for a sharp, authentic bite)
• 1 tsp lemon zest
• 5 tsp lemon juice
• 1 tsp sugar
• salt
• pepper

For the salad::

• 1 head celery (thinly sliced on a sharp diagonal)
• 3 apples (cored and cut into matchsticks)
• 1 small celery root (peeled and julienned into 2-inch long strips)
• 1 cup parsley
• 1/4 cup fresh dill, chopped
• 1/2 cup almonds (toasted and roughly chopped for better crunch)
• 1 cup blue cheese (I recommend Roquefort for the boldest flavor and creaminess)

Instructions

 

• Slice the celery head thinly on a sharp diagonal and place in a large bowl. Core the apples and cut them into matchsticks, then toss them immediately with a squeeze of lemon juice to prevent browning. Peel the celery root and julienne it into 2-inch long strips. Roughly chop the toasted almonds and finely chop the fresh dill. Have your parsley and blue cheese ready. This prep work takes just a few minutes and ensures everything comes together smoothly.
• In a small bowl, whisk together the olive oil, minced shallot, Dijon mustard, lemon zest, lemon juice, and sugar until fully emulsified. Season with salt and pepper to taste. I like to use a good peppery olive oil here—it adds a subtle depth that complements the sharp blue cheese beautifully. The mustard acts as an emulsifier, helping the vinaigrette cling to the vegetables.
• Pour the vinaigrette from Step 2 over the prepared celery in the large bowl and toss gently but thoroughly to coat all the pieces evenly. Add the apple matchsticks, celery root julienne, parsley, dill, almonds, and half of the crumbled blue cheese. Toss everything together gently to combine, being careful not to break up the delicate vegetables. Taste and adjust seasoning with additional salt and pepper as needed.
• Transfer the salad to a serving bowl or plate. Top with the remaining blue cheese crumbled over the surface, allowing some of it to nestle into the vegetables. Garnish with additional fresh parsley and any tender celery leaves if available. I recommend using Roquefort for its boldest flavor—the creamy, tangy richness is the perfect foil to the crisp, fresh vegetables and bright lemon vinaigrette.