
Radicchio salad with button mushrooms and Gorgonzola dressing

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In Lombardia, we call Gorgonzola erborinato, aftor the ''parsley green'' color of tho mold. ln the old days, it was made in damp caves around the Lombardia town of Gorgonzola, where it was left for up to a year so the mold developed naturally. Nowadays tho mold is introduced by piercing tho choose with steel or copper needles when it is around a month old. In the restaurant, we use 90-day-old Gorgonzola, which is harder and saltier (piccante), instead of the young creamy one (dolce), but you could use either.
ingredients
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serves: 4
2 small round heads of radicchio
2 tablespoons olive oil
4 handfuls of button mushrooms (sliced)
1/2 wineglass of white wine
2 1/4 ounces (about 1/3 cup) mature Gorgonzola cheese
2-3 tablespoons mayonnaise
1 clove garlic
handful of flat-leaf parsley
3 tablespoons extra virgin olive oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 295
- Total Fat: 24.5 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Cholesterol: 12.8 mg
- Sodium: 265.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.1 g
- Sugars: 1.8 g
- Protein: 5.3 g
preparation

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