Archive | March 24, 2014

Recipe of the Week: Crunchy Celery, Radish and Turnip Salad-Slaw in Blue Cheese Sauce



  • • 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


  1. 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.
  2. 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.


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