Broccoli salad with gorgonzola and walnut oil

The match of walnut and gorgonzola cheese is always a success when we want to prepare something special, and a similar match: walnut oil and gorgonzola also makes for a marvelous salad dressing, nicely suited to the healthy broccoli.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
25 Min.



Cut the fresher parts of the broccoli stem and slice them into smaller pieces. Cook it soft in boiling water and then set it aside.


Put the broccoli flowers into boiling water, too, for about 3 minutes, and then remove and cool them in cold water. Finely, let them drip off.


Add the gorgonzola, the kefir, the salt and pepper, the walnut oil and the quince vinegar. Blend it all until creamy.


Wash the tomatoes, add them to the broccoli flowers and toss them together with the dressing.


To serve, sprinkle the salad with roasted walnuts.

10 Comment
portion unit: EUUSUK
17 ⅔ oz
10 piece(s)
cherry tomatoes
1 ½ oz
4 ½ oz


Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free Sugar free

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