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Celery and Radish Salad With Gorgonzola


Celery and Radish Salad With Gorgonzola

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  • 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



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.

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