One of the secrets to making this salad so tasty is to serve it very cold. It's also refreshing because the dressing is extra lemony; a classic vinaigrette calls for three parts oil to one part vinegar or lemon juice, but the rich Roquefort cheese cries out for additional lemon juice to balance the sweet, salty flavors.
|1/2 teaspoon Dijon mustard||1/2 teaspoon kosher salt or more to taste|
|1/2 teaspoon grated lemon zest||1/2 teaspoon cracked black pepper|
|1/4 cup lemon juice (from 2 lemons)||1/4 cup chopped parsley|
|12 stalks celery, sliced into 1/8-inch slices||1/3 cup extra virgin olive oil|
|1 cup crumbled Roquefort cheese, chilled|
Make-ahead tip: All the ingredients can be sliced and cut the day before, and kept separate until ready to serve. The dressing can also be made a day in advance.
In a medium bowl, combine the mustard, lemon zest and juice and whisk until combined. Add the oil in a slow, steady stream, whisking constantly until the dressing is thick and emulsified. Season with a pinch of salt. Chill in the refrigerator, about 30 minutes.
In a large bowl, toss remaining ingredients with the dressing. Chill until ready to eat.
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