Celery and Radish Salad With Gorgonzola

By Martha Rose Shulman

Published January 20, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(177)
Comments
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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.

Featured in: Celery as the Main Event

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Ingredients

Yield:Yield: Serves 8

  • 1 ¼ pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 ½ 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 ½ ounces)

  • 1 ounce gorgonzola, crumbled (about ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 3 milligrams cholesterol; 139 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 2 grams fiber; 255 milligrams sodium; 2 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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.

Tip

  • 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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Ratings

5 out of 5
177 user ratings
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Comments

Erica

I added a chopped apple, used more blue cheese, and served small portions of this, each topped with a piece of deep-fried duck (we were making a fancy multi-course dinner). AMAZING.

Jennifer D

This salad is amazing. Simple, yet hearty because of the walnuts and blue cheese. I used some walnut vinegar because I had it, and lemon juice. And added shredded carrots for more crunch & color. Can't wait to eat the leftovers.

Leta Rogers

Lovely salad. Added edamame to make it a lunch entree.

Bywater Wino

Such a delicious crunchy salad. I was low on sherry vinegar so had to substitute with some added lemon juice. Just terrific

Mary Lynn

I had low expectations as I had all the ingredients (except I used feta) but not in the called-for amounts. It was excellent!! Lots of crunch and great flavors. Apparently, a very versatile recipe. I will be making it again.

minca

Celery is an underrated salad base. It soaks up dressing and plays well with different add ins plus it stays crunchy even after a few days. I whisked together dressing and added veg as I cut them. I let everything but walnut and blue cheese marinate for a couple of hours before serving. This was a great use of my csa radishes.

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