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Celery, Fig, and Gorgonzola Salad


This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.

  • Yield: Serves 6

Source: The Martha Stewart Show, September Summer/Fall 2007


  • 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


  1. Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.

  2. Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.

  3. 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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