Best 5 Celery And Radish Salad With Gorgonzola Recipes

Are you searching for a delectable and refreshing salad recipe that incorporates the crispness of celery, the peppery bite of radishes, and the tangy creaminess of gorgonzola cheese? Look no further! This detailed guide will take you on a culinary journey, providing you with step-by-step instructions, helpful tips, and insightful variations to create a delectable celery and radish salad with gorgonzola that will tantalize your taste buds and leave you craving for more. Get ready to elevate your salad game with this flavorful combination of textures and tastes.

Here are our top 5 tried and tested recipes!

CELERY AND RADISH SALAD WITH GORGONZOLA

Celery and Radish Salad With Gorgonzola image

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.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 5m

Yield Yield: Serves 8

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram

CELERY, FIG, AND GORGONZOLA SALAD

Celery, Fig, and Gorgonzola Salad image

This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length
1 pound ripe black mission figs, quartered
1 pound Gorgonzola piccante cheese, crumbled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground black pepper

Steps:

Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.
Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.
Combine, gorgonzola, honey, olive oil, and lemon juice in a large nonreactive bowl. Season with salt and pepper; add celery and toss. Divide salad evenly among four plates.

CELERY, RADISH, AND OLIVE SALAD

Celery, Radish, and Olive Salad image

Categories Salad Olive No-Cook Quick & Easy Celery Radish Summer Vegan Gourmet

Yield Makes 2 side-dish servings

Number Of Ingredients 8

Ingredients

1 bunch celery (2 1/4 pound)
4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted Kalamata olives, chopped
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CELERY AND RADISH SALAD

Celery and Radish Salad image

Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**

Provided by lecole54

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil, extra-virgin
6 celery ribs, thinly sliced
1 bunch radish, thinly sliced
coarse salt, to taste
ground pepper, to taste

Steps:

In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

ENDIVE AND GORGONZOLA SALAD

Endive and Gorgonzola Salad image

Categories Salad Fruit Side Quick & Easy Blue Cheese Apple Walnut Fall Healthy Endive Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

Tips:

For the best flavor, use fresh celery and radish bulbs that are crisp and have no blemishes.
If you don't have gorgonzola cheese, you can substitute another type of blue cheese, such as Roquefort or Stilton.
To make the salad dressing, you can use either a whisk or a blender. If you use a blender, be sure to blend the dressing until it is smooth.
If you want to add some extra flavor to the salad, you can add a pinch of dried oregano or thyme.
This salad is best served immediately after it is made. However, you can store it in the refrigerator for up to 2 days.

Conclusion:

Celery and radish salad with gorgonzola is a simple, yet flavorful, side dish that is perfect for any occasion. The combination of crisp celery and radishes, creamy gorgonzola cheese, and tangy vinaigrette dressing is sure to please everyone at the table. So next time you're looking for a healthy and delicious salad to serve, give this recipe a try!