Savory raw vegetables served with a gorgonzola sauce

Components

• 8 stalks of salt
• One container of unsweetened natural yogurt (170 g)
• 3 tablespoons of blue mold cheese paste
• Add salt and ground pepper gradually, adjusting to taste.

Setup phase

1. Remove the leaves, thoroughly wash and dry the salt stalks. Slice each stalk into four sections to ensure all crudités are uniform in size, then cut each section into strips approximately 1.5 cm wide.

1. Make the sauce by placing the softened blue cheese in a bowl, adding the natural yogurt, and stirring thoroughly with a fork to combine; then taste and adjust the seasoning with salt and pepper as needed.
2. On a large platter, place the bowl containing the gorgonzola sauce and arrange the salt strips around it. Serve immediately.

Get ready ahead of time

Place the chopped salt into a bowl filled with water and ice cubes, then refrigerate. Before serving, simply drain the water from the stalks, which will turn crisp and refreshing.

Discover this and additional salt preparations