Green Salad With Gorgonzola Fritters

Name: Green Salad With Gorgonzola Fritters
Total time: 5 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 cups arugula leaves, loosely packed; 2 cups lamb's lettuce, loosely packed; 2 cups Belgian endive, trimmed and cut lengthwise into slender julienne strips; 2 cups radicchio leaves cut into bite-size pieces; 1 teaspoon Dijon-style mustard; 2 teaspoons finely chopped shallots; 2 tablespoons finely chopped fresh basil; 1 tablespoon red-wine vinegar; 1/4 cup olive oil; Salt to taste if desired; Freshly ground pepper to taste; 12 hot, freshly cooked Gorgonzola fritters (see recipe)

By Craig Claiborne

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

Featured in: YOUNG CHEFS; FROM ANTHROPOLOGY TO HAUTE CUISINE

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Ingredients

Yield:6 servings

2cups arugula leaves, loosely packed
2cups lamb's lettuce, loosely packed
2cups Belgian endive, trimmed and cut lengthwise into slender julienne strips
2cups radicchio leaves cut into bite-size pieces
1teaspoon Dijon-style mustard
2teaspoons finely chopped shallots
2tablespoons finely chopped fresh basil
1tablespoon red-wine vinegar
¼cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
12hot, freshly cooked Gorgonzola fritters (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
Step 2
Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
Step 3
Pour salad dressing over the greens and toss.
Step 4
Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

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