Imagine a salad that's not just a side dish, but a culinary masterpiece that dances on your palate with bold, vibrant flavors. This Radicchio, Fennel, and Arugula Salad with Gorgonzola is your ticket to elevating everyday meals into a restaurant-worthy experience. With its perfect balance of bitter, peppery, and creamy notes, this Italian-inspired creation will make you fall in love with salads all over again – no boring greens here!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head radicchio, chopped
- 1 bulb fennel, thinly sliced
- 2 cups arugula
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing radicchio, fennel, and arugula thoroughly under cold running water. Pat dry using clean kitchen towels or paper towels.
- Chop the radicchio into bite-sized pieces, ensuring uniform size for even distribution in the salad.
- Using a sharp mandoline or sharp knife, thinly slice the fennel bulb, creating delicate, translucent pieces. Discard the tough core.
- In a large mixing bowl, combine the chopped radicchio, sliced fennel, and fresh arugula leaves. Gently toss to create a mixed base.
- In a small separate bowl, whisk together olive oil, white wine vinegar, salt, and freshly ground black pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly without bruising the delicate leaves.
- Sprinkle crumbled Gorgonzola cheese over the salad, distributing it evenly to ensure each serving gets a balanced amount.
- Allow the salad to rest for 2-3 minutes to let the flavors meld together before serving.
- Plate the salad immediately and serve at room temperature as a fresh, crisp appetizer or side dish.
Tips
- Always wash your greens thoroughly but handle them gently to prevent bruising.
- Use a mandoline for fennel to achieve paper-thin, uniform slices that enhance the salad's texture.
- Dress the salad just before serving to keep the leaves crisp and prevent wilting.
- For the best flavor, use high-quality extra virgin olive oil and a good white wine vinegar.
- Let the salad sit for a few minutes after dressing to allow the flavors to meld, but not so long that the leaves become soggy.
- Choose a Gorgonzola that's creamy but still has a bit of bite for maximum flavor impact.
- Serve at room temperature to ensure the fullest expression of each ingredient's unique taste profile.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 5g
Protein: 5g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 15mg
