Recipes // Salads // Shaved Celery With Figs, Gorgonzola, Hazelnuts, and Balsamic Vinegar

Shaved Celery With Figs, Gorgonzola, Hazelnuts, and Balsamic Vinegar

  • juice of 1 lemon
  • 15 medium celery stalks
  • 1 1⁄2 pounds fresh figs, cut into quarters (dried figs can be substituted)
  • 1 pound Gorgonzola piccante, crumbled into 1⁄2-inch pieces
  • 1 1⁄2 cups hazelnuts (about 2⁄3 pound), skins off, toasted and roughly chopped
  • 1⁄2 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar kosher salt and cracked black pepper 
  • 1.  Place the lemon juice in a large stainless-steel bowl about two-thirds filled with cold water. Using a very sharp knife, cut the celery stalks on an angle into slices about 4 inches long and as thin as possible (1/16 inch), adding the slices to the lemon water immediately. When all the celery is sliced, add a tray of ice cubes to the water and place the bowl in the refrigerator for 3 hours. Remove the bowl from the fridge, transfer the celery to a large strainer or colander, and drain for 20 minutes.
  • 2.  Place the figs, Gorgonzola, and hazelnuts in another large stainless-steel bowl. Add the celery, dress the salad with the olive oil and balsamic vinegar, and toss thoroughly. Season with salt and pepper. Transfer to a large platter and serve. 
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