Best Classic Italian Salad With Prosciutto Gorgonzola Recipes

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Fruit and Gorgonzola Salad with Prosciutto image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled

Steps:

Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Gorgonzola and Prosciutto Tortellini Salad image

There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.

Provided by AUSTAD

Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

2 ounces prosciutto
1 pound frozen tortellini
½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 large cloves garlic, minced
1 ½ teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely crumbled Gorgonzola cheese
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced red onion

Steps:

Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g

TRICOLORE CHOPPED SALAD

Tricolore Chopped Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup mascarpone cheese, at room temperature
1 teaspoon walnut oil
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
6 tablespoons crumbled gorgonzola cheese
1 small head radicchio, thinly shaved (about 2 cups)
3 small heads endive, thinly sliced (about 1 cup)
1/2 bunch Tuscan kale, thinly sliced (about 2 cups)
4 Medjool dates, pitted and chopped
1/2 cup walnuts, toasted and roughly chopped
8 thin slices prosciutto
Shaved gorgonzola cheese, for topping

Steps:

Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.