Amazing! This Celery, Fig and Gorgonzola Salad is both paleo and delicious. It surprised me that a salad whose main ingredient is celery could be so good.
But, it was and it is and I’m thankful that I tried it. It does require overnight work as you’ll see …
First, here are the ingredients ~ Celery, Honey, Gorgonzola Cheese, Lemon and Sun Maid Mission Figs. You’ll also need salt, pepper and olive oil.
You’ll need to prepare the celery the night before by getting a large bowl, adding ice and water to it, then the celery and putting it in the refrigerator overnight.
The following day, drain the celery and put it in a colander that is set over a larger bowl so it can drain. Then put this back in the refrigerator for approximately 2 hours.
Next you’ll be combing the gorgonzola, honey, olive oil and lemon juice in a large bowl. Then season this with salt and pepper.
The celery is then added to the gorgonzola mixture and tossed to combine everything together.
Ready to see the recipe?
- 1 bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length
- 1/2 pound Sun Maid Mission Figs
- 1/2 pound Gorgonzola cheese, crumbled
- 1 tablespoon Honey
- 1 tablespoon extra virgen Olive Oil
- Juice of 1/2 a Lemon
- Salt and Pepper (to your taste)
- Clean your celery well then place it in a large bowl filled with water and enough ice to cover the celery.
- Put the bowl in the refrigerator and let the celery soak overnight.
- The next day, drain the celery in a colander and throw out the water.
- Leave the celery in the colander and place the colander over a large bowl then set this back in the refrigerator and allow it to drain for a couple hours.
- Combine the gorgonzola, honey, olive oil and the lemon juice in a large bowl then season this with salt and pepper.
- Slice the celery about 3 inches in length, cut on the bias, then add it to the gorgonzola mixture and toss to combine it all.
I halved the recipe and used regular gorgonzola instead of the picante cheese one that was recommended.
That’s it! It really is quite delicious ~
I served this salad with mashed sweet potatoes and a steak.
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Special thanks to Martha Stewart for this recipe.