Tricolore chopped salad
Taste the vibrant flavors of a Tricolore chopped salad, bursting with fresh ingredients and a symphony of colors. A culinary masterpiece in every bite.
Ingredients:
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup mascarpone cheese, at room temperature
- 1 teaspoon walnut oil
- 1/4 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 6 tablespoons crumbled gorgonzola cheese
- 1 small head radicchio, thinly shaved (about 2 cups)
- 3 small heads endive, thinly sliced (about 1 cup)
- 1/2 bunch Tuscan kale, thinly sliced (about 2 cups)
- 4 Medjool dates, pitted and chopped
- 1/2 cup walnuts, toasted and roughly chopped
- 8 thin slices prosciutto
- Shaved gorgonzola cheese, for topping
Instructions:
- Prepare the dressing: Mix together the vinegar, olive oil, mascarpone, walnut oil, salt, and pepper in a medium-sized bowl. Gently stir in the crumbled gorgonzola using a rubber spatula. Allow the dressing to rest at room temperature for 10 minutes to blend the flavors, or refrigerate until needed.
- Create the salad: Mix the radicchio, endive, kale, dates, and toasted walnuts in a large bowl. Pour the dressing over the salad and toss carefully until everything is coated evenly. Arrange the prosciutto in a ribbon-like shape on a serving dish and place the salad on top. Sprinkle shaved gorgonzola on the salad as a final touch.
- For easier shaving of the gorgonzola, freeze a piece of the cheese for a minimum of 2 hours. Then, use a vegetable peeler to shave the cheese over the salad.
Summary:
- Calories: 1633 kcal
- Fat: 123 g
- Protein: 54 g
- Carbs: 95 g
- Potassium: 2151 mg
- Magnesium: 223 mg