Celery and Roquefort Salad with Lemon Vinaigrette

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.

Celery and Roquefort Salad with Lemon Vinaigrette

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Total: - None selected -
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      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.

    • 2

      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.

    • 3

      In a large bowl, toss remaining ingredients with the dressing. Chill until ready to eat.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving