Celery and fennel with walnuts and blue cheese from Nothing Fancy: Unfussy Food for Having People Over (page 95) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomatoes dressed in toasted fennel and anchovy; Crispy vinegared potatoes with dried chile; Farro with toasted fennel, lemon, and basil; Slow-roasted oregano chicken with buttered tomatoes; Spiced and braised short ribs with creamy potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lauren_9zpa8d on February 17, 2026

    Really liked this, especially with the braised short ribs.

  • Skamper on March 15, 2020

    We both liked this. A half batch was more than enough for 2. Taking a tip from another reviewer I subbed feta for the blue cheese, since I had some on hand and it seemed a better match for the Milk Street Moroccan chicken.

  • Barb_N on January 13, 2020

    Always in search of crunchy veg in winter, this has the right balance of salty, sour, bitter and cool. I cut back on the blue cheese and wish I had upped the shallot (half of a small but in the photo it looked larger than mine). A great back pocket recipe.

  • mllamas on November 10, 2019

    I subbed feta for the blue cheese and thought it worked great.

  • jenmacgregor18 on November 08, 2019

    When I attempted this, my intense blue cheese overwhelmed everything else. I like the crunch of it. I think I'd enjoy it more with a milder blue cheese,

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