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Author Notes: This crunchy salad-slaw adds a nice cool element to many dishes. I use it in spring and all summer long on hotdogs, in tacos or just as a salad with any meal. Today it was a delicious addition to our dinner’s roasted chicken and Tortilla Española. —Kukla
Food52 Review: WHO: Kukla is a classical pianist who has loved cooking and baking since her teens.
WHAT: A summer salad that combines a tangy, creamy dressing with a who's who list of crispy vegetables: radishes, young turnips, celery, and scallions.
HOW: Don't bother turning on the stove -- a whisk, a knife, and a chopping block are the only tools you'll need here.
WHY WE LOVE IT: Sturdy enough to be picnic-ready, yet classy enough for the fanciest of picnics, we'll be toting this salad along to outdoor fetes all summer long. —The Editors
Serves 4 to 6
- • 1/2 head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved
- • 1 bunch radishes, ends trimmed, thinly sliced
- • 1 bunch young turnips, ends trimmed, halved and thinly sliced
- • 5 spring onions, white and green parts thinly sliced
- • 1/2 cup fresh flat leave parsley, chopped
- For the sauce:
- • 3 tablespoons Gorgonzola Dolce blue cheese, room temperature
- • 2 tablespoons good quality mayonnaise
- • 1/2 cup sour cream
- • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest
- • 1 teaspoon kosher or sea salt
- • 10 grinds black pepper
- • 2 teaspoons sugar
- In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
- Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine. Taste for seasonings and serve.
- Your Best Radishes or Turnips Contest Winner!
How to Make Bouillabaisse
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