Radish Salad Wblue Cheese 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

CHEESE SALAD

Cheese Salad image

From A Taste of Switzerland. A creamy cheese and radish salad, offset by a sharp, mustardy dressing. The author suggests serving this with boiled potatoes. If you can't find Tilsiter cheese, try Appenzeller, Vacherin, or Gruyere.

Provided by IngridH

Categories Cheese

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces tilsiter cheese
1 shallot, chopped
1 tablespoon chopped chives
1 bunch radish
salt and pepper
1 tablespoon Dijon mustard
3 tablespoons oil
1 tablespoon wine vinegar
1/8 teaspoon sugar

Steps:

Grate the cheese, or cut into thin matchstick slices.
Slice the radishes in half.
In a bowl, combine cheese, radishes, shallot, and chives.
In a small bowl, whisk together the remaining ingredients to form a dressing. Pour over th cheese mixture, and let sit for 30 minutes before serving.

RADISH SALAD WITH BLUE CHEESE

Radish Salad with Blue Cheese image

Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon Worcestershire sauce
Coarse salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots, trimmed and peeled
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
1 head iceberg lettuce, cored and torn into bite-size pieces

Steps:

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

RADISH SALAD W/BLUE CHEESE

Radish Salad W/Blue Cheese image

Make and share this Radish Salad W/Blue Cheese recipe from Food.com.

Provided by katie in the UP

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1 tablespoon red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon Worcestershire sauce
3/4 cup blue cheese, crumbled
2 carrots, trimmed and peeled
15 medium red radishes, ends trimmed and sliced thin
1 head lettuce, I used Romaine recipe recommends iceberg, torn in bitesize pieces

Steps:

In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
Toss to combine; season lightly with salt.
Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
Serve immediately.

Nutrition Facts : Calories 190.6, Fat 14.2, SaturatedFat 6.6, Cholesterol 30.1, Sodium 535.5, Carbohydrate 9, Fiber 2.3, Sugar 3.3, Protein 7.6

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