5 ratings

Celery, Endive, and Blue Cheese Salad Recipe


Celery stalks

I am always thinking of clever meals I can make at home to bring to work for lunch. And while I’m rarely successful (laziness will do that), this is one salad I will be making time and again. The stars aligned: I had some leftover celery in the fridge, extra slivered almonds from some past baking experiment, and I love any excuse to splurge on really good German blue cheese. So when I stumbled on a recipe for celery and endive slaw with blue cheese, my creative juices got to work. I transformed the slaw into a light, crunchy, savory, and satisfying salad with slivered almonds and a scoop of tuna salad that, quite frankly, I wish I’d brought with me today.

You can replace the tuna with so many proteins — chicken, turkey, grilled fish, tofu (if that’s your thing) — or you could leave it out altogether. You could use walnuts instead of almonds, too. Make it as a side dish at dinner or, make it as a salad that's so good it actually makes you sit back and stop working during lunch.

Click here to see 7 Ideas for Fall Salads.


For the tuna salad:

  • 1 can fresh water tuna
  • 2 tablespoons mayonnaise, plus more as needed
  • 1 ½ teaspoons olive oil
  • Salt and pepper, to taste

For the salad base:

  • 2 celery stalks, diced
  • 1 head Belgian endive, roughly chopped
  • 1 ounce blue cheese, plus more for garnish
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste
  • 1 heaping handful of slivered almonds


For the tuna salad:

Mix together your tuna and mayonnaise in a small bowl until combined. Add olive oil, salt, and pepper to taste and mix well — you’re going for a classic tuna salad look, so add more or less mayonnaise to your preference.

For the salad base:

Combine the celery, endive, and blue cheese in a bowl and lightly toss together. In a separate bowl, prepare the dressing by whisking together the olive oil, white wine vinegar, salt, and pepper until completely combined and put aside. 

Pour the olive oil and vinegar mixture over the celery and endive salad and toss, then add slivered almonds and give it another quick mix. Scoop the tuna salad onto the top of the celery and endive salad and crumble a small handful of blue cheese over top.