Cheese Celery Salad

Ingredients

• 150 g Jerusalem artichoke
• 1 apple
• 2 tbsp natural yogurt
• 2 tbsp mayonnaise
• 1 splash Lemon juice
• Salt
• black pepper (freshly ground)
• 2 slices rye whole‑grain bread
• 150 g cheese (e.g., Gouda, Emmental)
• 1 stalk Celery
• 2 tbsp salted cashews
• 150 g Gorgonzola
• 2 tbsp olive oil
• 8 peeled walnut halves

Instructions

1. 1.

   Peel and wash the Jerusalem artichoke and apple; remove the core from the apple. Slice or julienne both together into fine strips. Mix with yogurt, mayonnaise, and lemon juice, seasoning with salt, pepper, and a pinch of sugar. Roughly crumble the bread. Dice the cheese finely. Wash and trim the celery stalks, cut them into small cubes, reserving the green leaves for garnish.

2. 2.

   Roast the cashews in a dry pan until golden yellow, remove, cool, and roughly chop. Crumble the Gorgonzola. Distribute the apple‑celery mixture into glasses, top with bread crumbs, then add the cheese cubes, celery cubes, and cashews. Finish by sprinkling Gorgonzola on top. Drizzle with olive oil if desired and serve garnished with walnuts and celery greens.