Celery and Blue Cheese Slaw
Ingredients
Directions
Ingredients
½ c
buttermilk
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¼ c
mayonnaise
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2 tbsp
sour cream
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2 tsp
sherry vinegar
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1 tsp
finely chopped fresh chives
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a couple pinches celery salt
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¼ tsp
kosher salt
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¼ tsp
black pepper
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½ c
crumbled blue cheese (Roquefort is great)
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6
stalks of celery, leaves preferably included
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Celery and Blue Cheese Slaw

I first created this slaw to go on a shredded Buffalo chicken sandwich, where the cool, mineral crunch of celery and the cave-y funk of blue cheese pair perfectly with spicy, tangy chicken. It’s also the perfect accompaniment to a spicy lamb kebab, though; it would be delicious with figs and pancetta on a white pizza; and it’s fantastic with a regular old steak and baked potato. Or if you’re feeling retro, you can just pile it into a celery vase and use it as the centerpiece for your dinner table.

4 servings

  1. In a medium-sized bowl, whisk together the buttermilk, mayonnaise, sour cream, vinegar, chives, celery salt, salt and pepper. Crumble in the blue cheese and stir to combine.
  2. On a mandoline (or using a sharp knife), very finely slice the celery stalks on a slight bias. Try to include some of the tender inner stalks with the outer stalks for the best balance of flavor and texture.
  3. Toss the sliced celery with the dressing. It’s best used right away; like with most slaws, the celery will begin to weep and dilute the dressing the longer it sits.

Heather Arndt Anderson

Heather Arndt Anderson is a Portland, Oregon-based food writer, culinary historian, and botanist. She is the author of three single-subject books: Chillies: A Global History (Reaktion, 2016), Portland: A Food Biography (Rowman & Littlefield, 2014), and Breakfast: A History (AltaMira, 2013). Her first piece of single-subject food writing was published when she was seven years old; it was a poem about an orange.

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