Sprouting Broccoli, Celery, Pear & Stilton Salad
A classic combination of British blue cheese, sweet fruit, and crunchy brassicas is hard to beat, particularly during the shoulder seasons when purple sprouting broccoli is at its absolute best. When a bunch of broccoli starts to fade or yellow slightly in the fridge drawer, blanching it briefly restores its bright emerald colour and crisp-tender texture, rescuing it from being wasted. Rather than using heavy mayonnaise-based dressings, blending blue cheese directly with cream or fresh cultured dairy produces a vibrant, pourable dressing that clings to the thin slices of raw celery and juicy pears. Paired with olive oil-baked sourdough croutons and toasted walnuts, this dish works as a substantial lunch or a punchy side to grilled meats.
Sprouting Broccoli, Celery, Pear & Stilton Salad
A 15-minute salad of blanched sprouting broccoli, crisp celery, thin pear slices, and toasted walnuts tossed with homemade croutons in a creamy Stilton and lemon dressing.
Ingredients
- 250g sprouting broccoli (thin stems), trimmed
- 150g celery leaves and inner stalks
- 1 medium pear
- 50g walnuts
- Few sprigs fresh tarragon
- 100g bread (sourdough or stale loaf), cubed
- 2 tbsp olive oil
- Flaky sea salt and freshly ground black pepper
- 200g Stilton cheese (150g for dressing, 50g reserved for garnish)
- 3 tbsp crème fraîche
- Juice of ½ lemon (about 50ml)
- 2 tbsp extra virgin olive oil
- 1-2 tbsp cold water (if needed to thin)
Instructions
- Heat the oven to 160°C fan (200°C conventional). Spread the walnuts on a baking tray and roast for 5-8 minutes until fragrant and lightly coloured. Set aside to cool completely.
- Increase the oven temperature to 180°C fan (200°C conventional). Toss the cubed bread with 2 tbsp olive oil, flaky sea salt, and black pepper. Spread across a baking tray and roast for 8 to 10 minutes, turning halfway through, until golden and crisp. Set aside.
- Bring a large pan of salted water to a rolling boil. Drop in the sprouting broccoli and simmer for exactly 1 minute. Drain immediately and refresh under cold running water. Pat thoroughly dry with kitchen paper.
- Place 150g of the Stilton, the crème fraîche, lemon juice, and extra virgin olive oil into a small blender or food processor. Blitz until smooth and creamy. Taste and adjust with extra lemon juice or a splash of water to reach a pourable consistency.
- Slice the cooled broccoli and celery stalks on a sharp diagonal into thin pieces. Keep the celery leaves whole or tear them roughly. Quarter, core, and thinly slice the pear.
- In a large mixing bowl, combine the sliced broccoli, celery, pear, croutons, and most of the toasted walnuts. Tear over most of the tarragon and celery leaves.
- Pour two-thirds of the Stilton dressing over the salad and toss gently to coat all components.
- Transfer the salad to a wide serving platter. Crumble over the remaining 50g of Stilton, and scatter with the remaining walnuts, tarragon, and celery leaves. Serve immediately.
Nutrition Facts
Calories
510Protein
18 gSugar
9 gCarbs
26 gFat
38 gHealthy fats and proteins are derived from the Stilton cheese, walnuts, crème fraîche, and extra virgin olive oil. Carbohydrates come from the croutons, pears, and natural sugars within the fresh vegetables.
Ingredient Notes
Sprouting Broccoli
Thin-stemmed purple sprouting broccoli brings a peppery, mineral depth to the salad. Boiling the stems for just one minute softens the stringy outer layer while maintaining a firm snap in the centre. If your broccoli has slight yellowing on the florets, a quick dip in salted boiling water and an immediate cold water rinse revives the visual appeal and preserves its delicate flavour.
Stilton and Crème Fraîche
Stilton provides a sharp, salty, and earthy punch that grounds the sweet notes of the fruit. Blending the cheese with crème fraîche creates a silky emulsion with just enough lactic acidity to cut through the fat. Half-fat crème fraîche or thick Greek yoghurt can be substituted if you prefer a lighter dressing, though full-fat dairy yields the creamiest coat.
Pears and Celery Leaves
Firm, sweet pears such as Conference or Comice complement the salty blue cheese. Slice them thinly just before assembling to prevent premature oxidation. Pale celery stalks and their tender inner leaves add a bitter, herbal crunch that prevents the rich cheese dressing from cloying on the palate.
Croutons and Nuts
Using leftover artisan bread or stale sourdough ends for the croutons adds a rustic, zero-waste element. Baking them with extra virgin olive oil ensures they stay crunchy even after absorbing some of the dressing. Toasting the walnuts at a lower temperature wakes up their essential oils, removing raw bitterness and improving their overall crunch.
Kitchen Notes
The One-Minute Blanch Rule
Never overcook sprouting broccoli for a salad. Stems left in boiling water for more than 60 seconds lose their structural integrity and turn soft, releasing excess water into the bowl and diluting the Stilton dressing. Always shock the blanched stems in cold running water or an ice bath, then pat them thoroughly dry on paper towels before slicing.
Emulsifying the Dressing
Stilton varies in moisture and salt levels depending on its age. When blitzing the cheese with lemon juice and crème fraîche, add a small splash of cold water if the mixture appears too thick to pour. The extra virgin olive oil is optional, but blending in a high-quality oil rounds out the sharp edges of the cheese and gives the dressing a glossy finish.
Diagonal Slicing Technique
Slicing the broccoli stems and celery stalks on a sharp, exaggerated diagonal exposes more surface area to absorb the dressing. It also creates varied textures in every bite, mixing thin, delicate ribbons of stem with whole, soft celery leaves and crunchy croutons.
Variations
Nut and Cheese Alternatives
If walnuts are unavailable, toasted hazelnuts or blanched almonds offer a similar woody crunch. For a milder cheese profile, substitute the Stilton with Shropshire Blue, Saint Agur, or a creamy Gorgonzola Dolce.
Gluten-Free Version
To make this dish gluten-free, swap the wheat bread croutons for toasted pumpkin seeds, sunflower seeds, or a gluten-free loaf diced and crisped in olive oil.
Herb Adjustments
Tarragon provides a subtle aniseed note that cuts through the creaminess of the Stilton. If you do not enjoy aniseed flavours, fresh flat-leaf parsley or chervil can be used as a direct replacement.
Serving Suggestions
Main or Side Setup
Serve this salad on a wide, shallow platter rather than a deep bowl to ensure the croutons and crumbled Stilton remain evenly distributed across the top rather than sinking to the bottom.
Pairings
This salad pairs exceptionally well with grilled ribeye steak, roasted chicken thighs, or seared pork chops, where the sharp lemon and blue cheese cut through rich, warm meats.
Drinks Pairings
A glass of crisp, high-acid white wine such as a Loire Valley Sauvignon Blanc or an un-oaked Chardonnay balances the rich Stilton. Alternatively, a dessert wine like a chilled Sauternes or Port pairs classically with blue cheese and pear. A malty English Pale Ale or a dry cider complements the toasted walnuts and earthy broccoli.
Zero Waste
Stale Bread Stash
Keep a bag in the freezer for leftover bread crusts and ends. Dice your stale bread into cubes before freezing them. When ready to bake, tumble the frozen bread cubes directly onto a tray, toss with olive oil and salt, and bake straight from frozen for instant croutons.
Celery Leaf Utilization
Do not discard the inner leaves of a celery head. They hold a concentrated, fresh herbal flavour and function like a fresh herb in salads, risottos, and pestos.
Frequently Asked Questions
Why is my Stilton dressing too thick?
Stilton cheese has a low moisture content, which can cause the dressing to firm up when blitzed. Whisk in a teaspoon of cold water or extra lemon juice at a time until it reaches a smooth, pourable consistency.
Can I make this salad ahead of time?
You can prepare the dressing, toast the walnuts, and bake the croutons up to two days in advance. Blanch and slice the veg on the day of serving. Toss all components together just before serving so the croutons retain their crunch.
How do I stop the pear slices from turning brown?
Toss the sliced pears in a tablespoon of fresh lemon juice immediately after slicing, or submerge them in cold water mixed with a splash of lemon juice until you are ready to assemble the salad.
