Best Gorgonzola Romaine Salad With Homemade Red Wine Vinaigrette Recipes

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
• In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
• Add the walnuts and stir to coat.
• Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
• Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
• Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
• Bake at 225 for 1 hour. Stir every 15 minutes.
• Remove from the oven and let cool completely.
• In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
• Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
• Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
• Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
• Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
• Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE

Steps:

• In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
• In large bowl, toss salad ingredients with vinaigrette just before serving.

ROMAINE, APPLE, AND GORGONZOLA SALAD

Steps:

• For Vinaigrette: Whisk together all ingredients except oil.
• Add olive oil in a stream and whisk until emulsified then set aside.
• In small saucepan melt butter over medium heat.
• Add sugar and walnuts and saute until golden brown, about 5 minutes.
• In large bowl mix Romaine lettuce, apples and cheese.
• Add walnut butter mixture to lettuce.
• Pour Dijon vinaigrette over lettuce, mixing well.

GORGONZOLA CHEESE, WALNUT, AND ROMAINE SALAD

Steps:

• Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
• Pour lettuce into bowl.
• Salt and pepper to taste.
• Whisk together olive oil, vinegar, and mustard in small bowl.
• Add cheese and toasted walnut pieces to lettuce.
• Pour salad dressing over salad and toss well.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Steps:

• Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
• Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
• Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.