Celery and Radish Salad With Gorgonzola

5.0(175)

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.

by Martha Rose Shulman

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Vegetable

Servings

Yield: Serves 8

Total time

5 min

Calories / serving

139 kcal

Ingredients (10)

serves

1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)celery
1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)radish
3 tablespoons chopped flat-leaf parsleyparsley
1 tablespoon chopped chiveschive
1/3 cup chopped walnuts (about 1 1/2 ounces)walnut
1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)gorgonzola
2 tablespoons sherry vinegar or champagne vinegarvinegar
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1 tablespoon walnut oilwalnut-oil
Salt and freshly ground peppersalt-and-pepper

Instructions (1 steps)

01Combine 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.

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Rich recipe — supports nutrition-aware planning.