CELERY, FIG, AND GORGONZOLA SALAD
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
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
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
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
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
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
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.
CELERY RADISH AND OLIVE SALAD
Make and share this Celery Radish and Olive Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 151.9, Fat 12.9, SaturatedFat 1.8, Sodium 533, Carbohydrate 9.4, Fiber 4.8, Sugar 4.7, Protein 2
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