Gorgonzola and Walnut Salad
- Low calorie
- Low carb
- Simple recipes
- Easy recipes
Use a mix of radicchio, frisée, Boston or Bibb and romaine lettuces, as they stay crisper on a buffet than other leaf lettuces.
Ingredients
- 1 cup (250 mL) walnut halves
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 cup (60 mL) minced red onion
- 3 tbsp (45 mL) red wine vinegar
- 3 tbsp (45 mL) balsamic vinegar
- 3 anchovy fillets, minced (or 1-1/2 tsp/7 mL anchovy paste)
- 1 clove garlic, minced
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 20 cups (5 L) mixed lettuce, torn into bite-size pieces
- 8 oz (250 g) Gorgonzola cheese, crumbled into bite-size pieces
Preparation
In skillet, toast walnuts over medium heat until fragrant, about 4 minutes; set aside.
Whisk together oil, onion, wine and balsamic vinegars, anchovies, garlic, pepper and salt. (Make-ahead: Cover and refrigerate for up to 3 days.) In large serving bowl, toss lettuce with dressing. Top with cheese and walnuts.
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