Buca Di Beppo Green Salad With Proscuitto And Gorgonzola Recipes
BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA
Had this fabulous salad several years ago on my birthday with friends. We loved it so much, I searched and found the recipe, which was published in the Arizona Republic. I'm adding it here for safekeeping.
Provided by Suzycooksforfun
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
- Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Nutrition Facts : Calories 65.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.7, Sodium 663.7, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 3.5
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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