ARUGULA SALAD WITH FRIED GORGONZOLA
Provided by Giada De Laurentiis
Time 2h27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
- Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
- Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
- Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.
ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA
This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Provided by Anastasia
Categories Arugula Salad
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
- Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g
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