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Celery Salad with Apples and Blue Cheese
Omit celery root use jicama.  more lemon juice, italian parsley
Ingredients
  • 5 tablespoons extra-virgin olive oil
  • ¼ 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
  • ½ cup coarsely chopped roasted, salted almonds
  • 1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)
Steps
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