This is a delicious and different salad, that would make a great compliment to any meal.
It helps to have a mandoline to slice the apple and celeriac thinly, although it is not necessary.
This salad will hold up fairly well refrigerated, which makes it a good one to think about when needing to make something in advance, or for making Thanksgiving dinner come together more quickly when busy with other meal components.
This recipe comes to us with thanks by way of the New York Times (with a bit of adjustment).
Celery & Apple Salad with Blue Cheese Recipe
5 Tablespoons extra-virgin olive oil
¼ cup shallot, finely chopped
1 teaspoon finely grated fresh lemon zest
4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Sea salt and freshly ground black pepper
1 head celery, trimmed, and thinly sliced
2 apples, cored and thinly sliced
1 small celery root, skin removed and thinly sliced
1 packed cup fresh parsley leaves
½ cup coarsely chopped roasted, salted almonds
1 cup crumbled blue cheese
Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, 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.
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.
Serve immediately and enjoy!