Best Insalata Di Gorgonzola Gorgonzola Salad Recipes
INSALATA DI GORGONZOLA (GORGONZOLA SALAD)
Another recipe from "The Italian Family Cookbook" and can be found on page 26. Gorgonzola cheese is a popular sharp Italian cheese. Combine the sharpness of the cheese with the crisp pears and the sweet red onions and well, your taste buds will whisper they love you! Enjoy!
Provided by Debaylady
Categories European
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients.
- Toss to mix well.
- Serve chilled.
- Note: Prep time does not include chill time.
KALE AND GORGONZOLA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
- For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.
- Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
APPLE GORGONZOLA SALAD
I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.
Provided by gypsysoul
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- toss all ingredients together and enjoy!
- play with the ingredient amount to find what suits your tastes!
Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE
My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!
Provided by Cook4_6
Categories Salad Dressings
Time 25m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
- To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
- Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
- To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
- Combine salad and dressing, serve.
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