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Giada De Laurentiis tops her colorful chopped salad of greens, figs and prosciutto with shavings of Gorgonzola. She freezes the cheese first, so it's firm enough to shave, but you can always crumble it over the salad instead. Slideshow:  More Kale Recipes 

Giada De Laurentiis
May 2014

Gallery

Credit: © Con Poulos

Recipe Summary

total:
25 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.

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  • In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio, figs and prosciutto and toss well. Season the salad with salt and pepper. Using a vegetable peeler, shave half of the frozen Gorgonzola over the salad and serve right away, shaving the remaining cheese at the table.

Make Ahead

The mascarpone vinaigrette can be refrigerated overnight.

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