Butter Lettuce with Gorgonzola and Dates
Butter Lettuce with Gorgonzola and Dates is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
0 minutes
Servings:
4
Gorgonzola dolce, a cow’s milk cheese from Piedmont and Lombardy in Italy, is milder and creamier than the more commonly available gorgonzola naturale, which is aged for a longer period. If you can’t find it, substitute another mild blue cheese.
Ingredients:
For the vinaigrette:
- 3 Tbs. hazelnut oil
- 1 Tbs. balsamic vinegar
- Fine sea salt and freshly ground pepper
1 head butter lettuce, leaves torn into large pieces- 3 Medjool dates, pitted and chopped
- 3 oz. (90 g) gorgonzola dolce, crumbled
- 1/4 red onion, thinly sliced
- 2 Tbs. coarsely chopped toasted hazelnuts
Directions:
To make the vinaigrette, in a small bowl, whisk together the hazelnut oil, vinegar, 1/4 tsp. salt, and a grinding of pepper.
Place the lettuce in a large salad bowl. Scatter the dates, gorgonzola and onion over the lettuce. Pour the vinaigrette over the salad and toss gently to coat thoroughly. Sprinkle the hazelnuts over the top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)
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$38.95
Rated 5 out of
5
by
apad from
great combination of ingredients
made this as a starter for christmas dinner. rave reviews from everyone. one thing I changed was the dressing. As written, it was too sweet and oily. I added rice vinegar, probably a tablespoon to 1 1/2 tablespoons. Huge improvement in flavor. This will stay in my recipe file! Also used baby field greens with excellent results.
Date published: 2016-12-28