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Salad Leaves with Gorgonzola
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1
Reviews
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By:
Willa Scroggs
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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.
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INGREDIENTS
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8 oz pancetta strips,
any rinds removed, coarsely chopped
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2 large garlic cloves, roughly chopped
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3 oz arugula leaves
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3 oz radicchio leaves
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1/2 cup walnuts, roughly
chopped
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4 oz Gorgonzola cheese
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4 tbsp olive oil
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1 tbsp balsamic vinegar
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salt and ground black pepper
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DIRECTIONS
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1:
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.
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2:
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.
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3:
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.
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4:
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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