-Recipe of the Week -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY




<< PREVIOUS - BROWSE RECIPES - NEXT >>

GORGONZOLA, ARUGULA, RADICCHIO AND WALNUT SALAD

PASTA SALAD

Serves 4 - 6
Preparation: Medium

4 cups lightly packed Arugula, leaves washed and dried off
4 cups radicchio lightly packed, shredded
5 T extra virgin olive oil
2 T red wine vinegar
1 T balsamic vinegar
8 oz or more gorgonzola or blue cheese, broken up with a fork
1/2 to 3/4 cup walnuts, coarsely chopped
salt and freshly ground black pepper to taste
3/4 lb twists, penne or farfalle

Cook the pasta.
In a small bowl, mix oil and vinegar with salt and pepper.
Meanwhile, prepare the arugula, radicchio, cheese and walnuts.
When pasta is cooked to taste, drain and place in a separate bowl large enough to hold the entire salad.
Add dressing and mix well. (Adding the dressing to the warm pasta helps it absorb the flavors more.)
Add the cheese (also while pasta still warm, help it melt slightly.)
Add the radicchio and arugula, toss.
Sprinkle walnuts on surface.
Serve.
You can either serve it immediately, refrigerate for an hour or so or if preparing it several hours ahead of time leave out the radicchio and arugula till last hour or last minute.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright 2000,2012 e-rcps.com, All Rights Reserved