No ImageCelery, Blue Cheese and Hazelnut Salad

Did you make it? Rate it!

  1. Holly

    Looooooove this salad! And I’m not a fan of celery at all. Yes it takes some time but put on some tunes and enjoy the process. Didn’t change a thing.

  2. Cathleen

    The maple syrup never really “glazed” the hazelnuts, even though allowed to cool completely. Could I have made a mistake?

    • Elise Bauer

      By “glaze” we mean coat. Not shiny or candied. So no, you did not make a mistake.

  3. Amy

    Made this salad on Christmas day to go with a beef tenderloin and the twice baked potatoes that are also on your site and it was a hit, as were the potatoes!

  4. Lisa

    This is amazing! My SIL was licking the plate clean. The flavors are spot on and it’s very easy to make. Thank you!

  5. Scottee

    We had this last night for Christmas dinner with roasted lamb and smashed potatoes. Couldn’t get our hands on hazelnuts, so used pecans and modified the prep accordingly. It was an amazing dish! We loved all the textures and the way the flavors went together. This is going on my list of dishes to do again and again–a list that grows longer with every post from you, Elise! Thank you!
    P.S.: Be sure to ad gluten-free to the index for this salad!

    Done! and I’m so glad you liked the salad. Merry Christmas! ~Elise

  6. Beth in the Heartland

    Made this for Christmas Eve dinner – it was a huge hit! Followed recipe as written and wouldn’t make any changes for the next time. This is a keeper!

  7. Paula

    I did a trial run with the fresh fennel stalks instead of celery. I followed the recipe exactly except for the maple syrup, and the blue cheese. I used sugar and water to carmalize the hazelnuts, and I used feta instead of the blue cheese. It was amazing! Thanks once again for inspiration!

    • Karen

      I have a bunch of fennel stalks, did you just slice them and leave the fronds on?

  8. SilBsAs

    What a great combination!
    It’s very difficult to get maple syrup here in Argentina…any suggestions for replacement? maybe caramelizing the hazelnuts with some demerara sugar?
    Thanks so much!

    Sure, sugar dissolved in a little water would do. ~Elise

  9. Paula

    Elise, when I was a child we always had a “relish” tray on the Christmas Eve buffet that included fennel stalks. I want to put fennel on my buffet this Christmas and this recipe looks like an excellent way to do it. If I omit the maple syrup and change the cheese, do you think it will work? If so, what cheese would you use with fennel? Thanks for so many well written recipes and Merry Christmas.

    Hi Paula, your guess is as good as mine! Sounds good though. ~Elise

  10. Mallory

    Some apples would be good in there too! What a delicious looking salad.

  11. Garrett McCord

    As someone who has eaten this salad many times now all I can say is that it tastes amazing. Fresh, creamy, with a variety of textures that keeps you intrigued and engaged in what you’re eating.