Tricolore Chopped Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 29
- Sodium
- 486
- Total: 30 min
- Active: 20 min
Ingredients
For the Dressing:
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
For the Salad:
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
Directions
- Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
- Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
- To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.