Celery and Radish Salad With Gorgonzola

Name: Celery and Radish Salad With Gorgonzola
Total time: 5 min
Yield: Yield: Serves 8
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

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 5(157)
Notes: Read community notes

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

1¼pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4½ cups)
1bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
3tablespoons chopped flat-leaf parsley
1tablespoon chopped chives
⅓cup chopped walnuts (about 1½ ounces)
1ounce gorgonzola, crumbled (about ¼ cup) (you can substitute other blue cheeses like Roquefort)
2tablespoons sherry vinegar or champagne vinegar
¼cup extra virgin olive oil
1tablespoon walnut oil
Salt and freshly ground pepper

Ingredient Substitution Guide

Preparation

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.

Ratings

5 out of 5

157 user ratings

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Cooking Notes

Erica6 years ago

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 D6 years ago

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 Rogers6 years ago

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

Mary Lynn11 months ago

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.

minca1 year ago

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.

Artic492 years ago

I don’t care for radishes but my garden box came with a ton—this is a great salad!!

Alex2 years ago

This is a lovely salad. I didn't have sherry vinegar or walnut oil so substituted with apple cider vinegar and olive oils and added chopped tart apple. Delicious.

Verena3 years ago

This salad is so quick to put together and delicious. Such a great alternative to a regular green salad. I added a Granny Smith apple like a comment had suggested.

Heather3 years ago

This salad has quickly become one of my favorites. I don't like walnuts so I swap with sunflower nuts. It is very versatile - I've added cucumbers, grape tomatoes and I think next time I will add apples. Very light and refreshing, but also filling. A keeper for sure!

ljeanne3 years ago

Subbed chopped pistachios and truffle oil due to walnut allergy. Very festive looking using watermelon radishes!

Sally V4 years ago

I do not usually eat radishes but received some in a veggie box. This is a great recipe to put those radishes to good use! The leftovers were o.k. the next day but if you can finish this salad the same day you make it, that would be ideal. I will make this again.

AMB4 years ago

Not sure why this salad is so delicious, but it is! Definitely greater than the sum of its parts. I didn’t have Gorgonzola on hand so used feta.

Ruthie4 years ago

This is a great way to use up radishes and celery, both of which I seem to always have left over from other recipes. It's flexible enough that you can sub different types of cheese, different herbs, or swap chives for minced shallots or onions or whatever you have on hand, and it still comes out delicious, crunchy, and elegant-looking.

Becky4 years ago

A very nice change from the usual green salad. We had it with oven-fried halibut fillets for a lovely keto meal.

jhawker5 years ago

A great salad any time of the year. The walnut oil really makes the dish pop.

Emily6 years ago

Wow! This was a surprisingly delightful salad. I didn’t have enough celery, so added on fennel too, which I think makes most things better. We had it with an elegant stuffed eggplant dish, and it was a lovely contrast. Hooray for using up all the leftover celery!

Kathy6 years ago

served over spinach leaves (did not have walnut oil). Probably used more walnuts and blue cheese than specified - did not measure.
Good (suprisingly) - needed to use CSA radishes...

Leta Rogers6 years ago

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

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