Celery and Radish Salad With Gorgonzola

By á-21182

Celery and Radish Salad With Gorgonzola

Ingredients

• Celery and Radish Salad With Gorgonzola
• Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.
• 1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)
• 1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped chives
• 1/3 cup chopped walnuts (about 1 1/2 ounces)
• 1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)
• 2 tablespoons sherry vinegar or champagne vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon walnut oil
• Salt and freshly ground pepper

Preparation

Step 1

1. Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.

Yield: Serves 8

Advance preparation: The salad will hold for a couple of hours in the refrigerator. Toss again before serving. It is a good salad for a buffet as it will remain crunchy.