Photo by Tom McCorkle for The Washington Post
This recipe plays the mild, juicy crunch of celery against a creamy, pungent blue cheese dressing. Sliced radishes and flecks of fresh chives add color and flavor for a simple salad with an elegance that belies its humble ingredients.
1 large bunch celery, preferably with leaves
3 medium red radishes, thinly sliced into half moons
1/4 cup plain whole-milk yogurt (not Greek)
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crumbled blue cheese
1 heaping tablespoon chopped fresh chives, for garnish
Use a peeler to remove the stringy outer layer of the 4 or 5 outermost dark green celery ribs. Cut the white bottom end away from the remaining paler, leafy stalks. Remove the pale innermost leaves and coarsely chop them. Slice the stalks thinly on the diagonal, and place both the sliced stalks and the leaves in a large bowl with the radishes.
Whisk together the yogurt, mayonnaise, vinegar, honey, salt and pepper in a medium bowl. Stir in the cheese, then add the dressing to the bowl of celery and radish, tossing to coat.
Sprinkle with the chives and serve.
Makes 4 servings
Per serving: Calories 120; Total Fat 10g (Saturated Fat 3g); Cholesterol 15mg; Sodium 390mg; Total Carbohydrates 4g; Dietary Fiber 1g; Protein 3g; Total Sugar: 4g