Italian Salad "Tricolor"
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Italian salad "Tricolor" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the salad:
- 1 small head radicchio, thinly sliced (about 2 cups)
- 3 small heads endive, thinly sliced (about 1 cup)
- 1/2 bunch Tuscan kale, thinly sliced (about 2 cups)
- 4 Medjool or regular dates, pitted and chopped
- 0.5 cups roasted and chopped walnuts
- 8 thin slices prosciutto
- Gorgonzola shavings for garnish
For filling:
- 2 tablespoons apple cider vinegar
- 2 tbsp. l. olive oil
- 1/4 cup mascarpone cheese room temperature
- 1 teaspoon walnut oil
- 1/4 teaspoon salt
- A pinch of ground black pepper
- 6 tablespoons crumbled Gorgonzola cheese
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Recipes with similar ingredients: radicchio, endive salad, kale, ham, prosciutto, Gorgonzola cheese, mascarpone cheese, apple cider vinegar, walnuts, dates
Cooking the dish according to the recipe:
- Prepare the dressing: In a medium bowl, whisk together the vinegar, olive oil, mascarpone, walnut oil, salt, and pepper. Using a rubber spatula, fold in the crumbled gorgonzola.
Let the dressing sit at room temperature for 10 minutes to allow the flavors to meld, or refrigerate before using. - Prepare the salad: In a large bowl, combine radicchio, endive, Tuscan kale, dates, and toasted walnuts.
Add the dressing and toss gently to distribute it evenly. Arrange the prosciutto strips on a large plate and top with the salad. Top with shavings of Gorgonzola cheese.
To make shavings of Gorgonzola easier, freeze the cheese for at least 2 hours and use a vegetable peeler to shave the cheese over the top of the salad.
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