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.

Ingredients

• 1 ¼ 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
• ⅓ 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
• ¼ cup extra virgin olive oil
• 1 tablespoon walnut oil
• Salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    137 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 104 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Yield: Serves 8

Preparation

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.

• 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.

5 minutes