Salad Leaves with Gorgonzola Recipe

1      Reviews by:    Willa Scroggs   Salad Leaves with Gorgonzola Recipe where crispy fried pancetta makes a tasty addition and contrasts well in texture and flavor with the softness of mixed salad leaves and the sharp taste of gorgonzola in this tasty salad recipe. Food Category:    Salads Cuisine Origin:    Appetizers    Servings:4 Nutrition facts:403 calories31.6 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   10 Minutes Total Time:   25 Minutes

INGREDIENTS

• 8 oz pancetta strips, any rinds removed, coarsely chopped
• 2 large garlic cloves, roughly chopped
• 3 oz arugula leaves
• 3 oz radicchio leaves
• 1/2 cup walnuts, roughly chopped
• 4 oz Gorgonzola cheese
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and ground black pepper

DIRECTIONS

• Put the chopped pancetta and garlic in a non-stick or heavy-based frying pan and heat gently, stirring constantly, until the pancetta fat runs. Increase the heat and fry until the pancetta and garlic are crisp. Try not to let the garlic brown or it will acquire a bitter flavor. Remove the pancetta and garlic with a slotted spoon and drain on kitchen paper. Leave the pancetta fat in the pan, off the heat.
• Tear the rocket and radicchio leaves into a salad bowl. Sprinkle over the walnuts, pancetta and garlic. Add salt and pepper and toss to mix. Crumble the Gorgonzola on top.
• Return the frying pan to medium heat and add the oil and balsamic vinegar to the pancetta fat. Stir until sizzling, then pour over the salad. Serve at once, to be tossed at the table.
• VARIATIONS If pancetta is not available, use unsmoked streaky (fatty) bacon instead. You could also try chorizo, cut thinly, for extra flavor.

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