Sweet & Savory: Hazelnut, Gorgonzola, and Honey Salad Recipe
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A delightful and easy-to-make salad that balances bitter, salty, and sweet flavors. Perfect as a starter, light lunch, or side dish.
Inspired by the culinary insights of Italian chefs like Niko Romito and Salvatore Tassa, this salad combines simple yet impactful flavors. the conversation between Romito, known for his three-Michelin-starred Ristorante Reale in Abruzzo, and Tassa, of Nu’ trattoria Italiana dal 1960 in Acuto, highlighted the importance of quality ingredients and traditional cooking.Romito fondly recalled a dish of braised onions at Tassa’s trattoria, noting how it sparked the creation of his own signature “absolute” onion broth. This recipe aims to capture that same essence of thoughtful simplicity.
This salad draws inspiration from two memorable dishes: a bitter greens and toasted hazelnut salad from Piatto Romano in testaccio, and a radicchio, almond, gorgonzola, and honey salad from Bocca di Lupo in Soho, London. It’s a celebration of fresh, contrasting flavors and textures.
The key to a great salad is ensuring every leaf is properly dressed. using your hands (clean or gloved) is the most effective way to achieve this. A mix of crisp and soft leaves, such as romaine, little gem, or beluga chicory with round radicchio, provides a delightful textural contrast. Opt for gorgonzola dolce for a creamier, sweeter flavor.
Enjoy this salad as a light meal for two, alongside bread and extra cheese, or as a complement to roast chicken, baked potatoes, or other salads.
Salad with Hazelnuts, Gorgonzola, and Honey Dressing
Serves: 2-4
everything begins and ends with the ingredients.
Ingredients:
- 1 romaine lettuce or two little gems
- 1 small head radicchio
- 6 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tbsp red-wine vinegar
- 1 tsp Dijon Mustard
- Salt
- 100g toasted hazelnuts
- 150g gorgonzola dolce, broken into small pieces
Instructions:
Break the lettuce into leaves, wash in cold water, dry thoroughly, and rip into bite-sized pieces.
In a large bowl, whisk together the olive oil, honey, red-wine vinegar, Dijon mustard, a teaspoon of warm water, and a pinch of salt until emulsified. Adjust seasoning to taste.
Add the leaves to the bowl and toss well, ensuring every leaf is coated with dressing.Using your hands is the best way to achieve this.
Add half the nuts and half the cheese, then gently toss again.
Tip the dressed salad onto a large plate, scatter over the remaining cheese and nuts, and serve promptly.
Frequently Asked Questions
Can I use different types of nuts in this salad?
Yes, you can substitute the hazelnuts with other nuts such as almonds, walnuts, or pecans.Toasting the nuts enhances their flavor and adds a pleasant crunch.
What if I can’t find gorgonzola dolce?
If you can’t find gorgonzola dolce, you can use another creamy blue cheese such as Roquefort or stilton. keep in mind that these cheeses may have a stronger flavor,so adjust the amount accordingly.
Can I make the salad dressing ahead of time?
Yes, you can prepare the salad dressing in advance and store it in an airtight container in the refrigerator for up to a week.Whisk well before using.
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