Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, Cooking Light, Dinner, Lunch, Main Courses, Salads, Side Dishes, The Lazy Way To Cook, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Chopped Endive & Gorgonzola Salad
I had a version of this salad in a Boston restaurant recently and thought that I would try and duplicate it. I made it tonight for dinner and it turned out perfect! It was actually better than what I had in the restaurant.
INGREDIENTS
1 Small Red Onion
4 Heads Endive
¼ Pound Crumbled Gorgonzola Cheese
¼ Cup Oil & Vinegar Dressing
Juice of 2 Lemons
Chop 1 small red onion and place into a medium bowl. Squeeze the lemons over the chopped onions and let sit for 45 minutes. Soaking the onions in lemon juice will take the edge off quite a bit. Chop 4 heads of endive and place into a serving bowl. Set aside. Add the lemon soaked onion and crumbled gorgonzola cheese. Pour over ¼ cup of the oil and vinegar dressing and toss. Serves 4
Dressing:
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Aged Red Wine Vinegar
1/3 Cup Olive Oil
½ Teaspoon Kosher Salt
To make the dressing, whisk together the lemon juice, vinegar, olive oil and salt.
