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Ruccola Salad with Cocktail Tomatoes, Gorgonzola Vinigrette and Parmesan Chips

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Ruccola Salad with Cocktail Tomatoes, Gorgonzola Vinigrette and Parmesan Chips

The perfect ruccola salad with cocktail tomatoes, gorgonzola vinigrette and parmesan chips recipe with a picture and simple step-by-step instructions.

  • 2 Packs Ruccola Salad
  • 250 g Cocktail tomatoes
  • 50 g Gorgonzola
  • 100 g Gran Padano
  • Balsamic vinegar, oil,
  • Creme di balsamico
  • Salt, pepper, honey, mustard
  1. Wash the lettuce, remove the stalks and leaves, halve or quarter the cocktail tomatoes, briefly melt the gorgonzola in the micro, stir until creamy, mix vinegar, oil, salt, pepper, honey and mustard with the melted gorgonzola to create a liquid vinigrette. Put the lettuce in a bowl or on a plate, sprinkle the tomatoes over it, pour the vinigrette (cold) over it, grate the Parmesan over the top, as a sliver, decorate with balsamic cream. I also decorated a blue mold in pieces. Have fun trying
Dinner
European
ruccola salad with cocktail tomatoes, gorgonzola vinigrette and parmesan chips

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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