Spinach Salad with Gorgonzola Cheese in Iceberg Lettuce Leaves
Rinse iceberg lettuce leaves carefully and drain well. Rinse spinach and spin dry. Rinse celery and cut diagonally into thick slices. Crush chile in a mortar and pestle and mix with 8 tablespoons oil. Season with salt. Cut Gorgonzola into small cubes.
Arrange the iceberg lettuce leaves on plates. Divide spinach, celery slices and Gorgonzola among leaves. Drizzle each salad with 2-3 tablespoons chile-oil. Serve immediately. Serve with fresh toasted white bread, if desired.