Celery, Fig, and Gorgonzola Salad

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?

Ingredients

• 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)

Directions

1. Clean your celery well then place it in a large bowl filled with water and enough ice to cover the celery.
2. Put the bowl in the refrigerator and let the celery soak overnight.
3. The next day, drain the celery in a colander and throw out the water.
4. 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.
5. Combine the gorgonzola, honey, olive oil and the lemon juice in a large bowl then season this with salt and pepper.
6. 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.

Enjoy!

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Special thanks to Martha Stewart for this recipe.