Bologna and Cheese Salad
- 1/2 cup extra-virgin olive oil
- 2 tablespoons Baynols vinegar
- 1 tablespoon lemon juice
- Sea salt and freshly cracked black pepper
- 1 head radicchio
- 1 head endive
- 2 cups arugula
- 1 cup toasted pine nuts
- Vegetable oil
- 8 slices mortadella
- 6 ounces Gorgonzola
In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm.
Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Frank Bonanno