Tuesday 24 November 2015

Celery, sun-dried tomatoes, fennel and Gorgonzola cheese salad

10 minutes to prepare Serves 4



Gorgonzola cheese: either you love it or you hate it.
Its characteristic flavor of blue cheese does not allow half measures.

There is a legend that tells the origin of this product, which is a DOC designated food since 1996. It is said that a host from Lombardy had the audacity to propose to its customers some moldy soft cheese. Customers did not complain about it, they were instead fascinated by its unusual flavor. This is supposed the birth of this wonderful Italian cheese that has nothing to envy its 'relatives​​' across the Alps.

Today we will employ it in a winter time salad, strongly suggested as tasty appetizer: fresh celery and fennel with sun-dried tomatoes. Everything seasoned with a cooking cream dressing, EVO oil and pepper.
Not really healthy, I agree...but we can afford few sins in winter, right?

ere are ingredients for
the 4-serving recipe:


800 g celery
600 g fennel
200 g Gorgonzola cheese
100 g sun-dried tomatoes preserved in EVO oil
100 ml cooking cream
EVO oil
salt and pepper

  1. In a bowl mix the cooking cream with a pinch of salt and freshly ground pepper, set aside
  2. Wash celery and fennel under running water and cut both vegetables into rounds. Drain the sun-dried tomatoes and cut them into small pieces. Put everything in a large salad bowl
  3. Cut Gorgonzola cheese into cubes. Add it to the salad bowl, too
  4. Season with the cooking dream dressing, 4 tablespoons of EVO oil and stir to mix. Serve

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

"It's like you're dreamin' about Gorgonzola cheese when it's clearly Brie time, baby"
(There's Something About Mary)

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