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    Home » Healthy Salad Recipes » Fennel-Celery Salad with Figs and Blue Cheese

    Fennel-Celery Salad with Figs and Blue Cheese

    Published: Jan 12, 2017 · Modified: Apr 17, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe
    Fennel-Celery Salad with Figs and Blue Cheese. A delicate salad of fennel and celery with surprising bursts of flavour from shallots, figs, blue cheese and walnuts. Will make this one again and again! |www.flavourandsavour.com

    This Fennel-Celery Salad with Figs and Blue Cheese is a delicate mix of fennel and celery with flavour bursts from shallots, figs, blue cheese and walnuts. Decidedly different, surprisingly delicious!Fennel-Celery Salad with Figs and Blue Cheese.

    I found this recipe for Fennel-Celery Salad with Figs and Blue Cheese in Bon Appetit while curled up on the couch, randomly scrolling through recipes. It intrigued me, but the real reason I decided to make it was primarily practical.

    I wanted to use up items in my refrigerator! With a half bulb of fennel left from my Grapefruit-Orange Avocado Salad with Fennel and a wedge of blue cheese remaining from those yummy Blue Cheese Crostini with Crisp Honeyed Pear, it seemed a logical choice.

    Fennel-Celery Salad with Figs and Blue Cheese.

    I was surprised at how delicious this salad is. I wasn't prepared for all the layers of flavour.

    Fennel-Celery Salad really doesn't sound overly appealing. These are two vegetables that are often used just to perk up other more interesting dishes, and they rarely get their own top billing.

    But there is so much going on in this salad:   sweet figs and salty cheese, crunchy nuts and celery, all drizzled with a tangy vinaigrette!

    Fennel-Celery Salad with Figs and Blue Cheese.

    While I ate this for a weekday lunch, I'm flagging this recipe for my next dinner party. It's just that interesting!

    Another plus? Most of it can be made well in advance. Simply assemble the components and toss just before serving.

    Fennel-Celery Salad with Figs and Blue Cheese.

    This Fennel-Celery Salad

    • has interesting contrasting textures:  creamy cheese, crunchy nuts, and crispy celery
    • has contrasting flavours:  sweet figs, salty celery and cheese, anise-flavoured fennel, tangy vinaigrette
    • can be prepared ahead of time
    • is a great way to add variety to your diet
    • is different!

    📖 Recipe

    Fennel-Celery Salad with Figs and Blue Cheese. A delicate salad of fennel and celery with surprising bursts of flavour from shallots, figs, blue cheese and walnuts. Will make this one again and again! |www.flavourandsavour.com

    Fennel-Celery Salad with Figs and Blue Cheese

    This Fennel-Celery Salad with Figs and Blue Cheese is a delicate mix of fennel and celery with surprising bursts of flavour from shallots, figs, blue cheese and walnuts. 
    Print Pin Rate
    Course: Salad
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 218kcal
    Author: Elaine
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    Ingredients

    • ¼ cup walnuts coarsely chopped

    Fig Marinade

    • 3 dried Turkish figs coarsely chopped
    • ¼ medium shallot sliced thinly
    • 2 tablespoon red wine vinegar

    Vinaigrette

    • ¼ medium shallot finely chopped
    • 1 tablespoon grainy Dijon mustard
    • ½ teaspoon honey
    • 2 tablespoon red wine vinegar
    • 3 tablespoon extra-virgin olive oil
    • salt and pepper

    Salad

    • ½ fennel bulb cored and sliced paper thin
    • 4 stalks celery thinly sliced on diagonal
    • 2 oz. blue cheese crumbled

    Instructions

    • Heat oven to 375°F and toast walnuts until lightly browned. Cool.
    • In a small bowl, combine figs, remaining ¼ shallot (sliced) and 2 tablespoons red wine vinegar and let stand to soften while you prepare the rest of the salad.
    • Finely chop ¼ of a shallot and combine with mustard, honey and 2 tablespoons red wine vinegar in a small jar with a lid. Shake and set aside.
    • Toss fennel, celery, blue cheese, and toasted walnuts in a medium bowl. Just before serving, drain figs and shallots and add to bowl. Drizzle with vinaigrette, toss and serve.

    Notes

    This recipe can be made ahead of time. 
    Make the vinaigrette the day before, cover and chill.
    Soak the figs and shallots up to 4 hours ahead, cover and let stand at room temperature.
    Slice the fennel and celery up to 4 hours ahead. Cover with a damp towel and refrigerate.

    Nutrition

    Calories: 218kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 289mg | Potassium: 293mg | Fiber: 2g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 4.8mg | Calcium: 112mg | Iron: 0.6mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Kathi @ laughingspatula

      January 13, 2017 at 7:36 am

      It has unusual components but it all sounds yummy to me! I need more fennel recipes and this looks so good! Maybe add a little chilled shrimp?

      Reply
      • Flavour & Savour

        January 13, 2017 at 8:57 am

        Oh, that's a great idea!

        Reply

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