Celery Fig And Gorgonzola Salad 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

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Arugula-Fig Salad with Creamy Gorgonzola image

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Provided by Anastasia

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Steps:

Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g

ORANGE, FIG, AND GORGONZOLA SALAD

Orange, Fig, and Gorgonzola Salad image

I love the combination of oranges, figs, and cheese!

Provided by Shari

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

2 heads romaine lettuce, chopped
2 oranges - peeled, pith removed, and cut into segments
½ cup crumbled Gorgonzola cheese
2 fresh figs, cut into 1-inch cubes
¼ cup vinaigrette dressing, or to taste

Steps:

Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g

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.

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