Fennel, avocado and celery salad with Gorgonzola dressing

Prep 15 mins

-

Serves 2 as a light meal

Difficulty 2

This salad is crisp, crunchy and creamy in just the right proportions. For a slightly more indulgent version, you could top it off with some smoky fried pancetta lardons.

1 baby gem lettuce, sliced
½ fennel bulb, thinly shaved on a mandoline
2 small celery stalks, thinly shaved on a mandoline
¼ red onion, thinly shaved on a mandoline
1 avocado, thickly sliced
¼ cup roasted almonds, coarsely chopped
1 tbsp roasted pine nuts 
Sesame seeds, for sprinkling


GORGONZOLA DRESSING

50ml extra-virgin olive oil
1 tbsp white wine vinegar
20g Gorgonzola

1. To make the dressing, whisk the oil and vinegar in a small bowl until smooth. Add Gorgonzola and mash with a fork until combined to your taste. Season with freshly cracked pepper.


2. Combine the lettuce, fennel, celery and onion in a bowl and toss well. Add a little dressing and toss to coat, then transfer to plates. Top with avocado, scatter with nuts and sesame seeds, and serve with extra dressing spooned over to taste.

INGREDIENTS

METHOD

Recipe and image by Eatable.

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