Buca Di Beppos Apple Gorgonzola Salad Recipes
APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)
Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!
Provided by Karen
Categories Salad
Time 1h30m
Number Of Ingredients 19
Steps:
- Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
- In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
- Add the walnuts and stir to coat.
- Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
- Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
- Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
- Bake at 225 for 1 hour. Stir every 15 minutes.
- Remove from the oven and let cool completely.
- In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
- Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
- Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
- Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
- Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
- Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.
Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g
APPLE GORGONZOLA SALAD
I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.
Provided by gypsysoul
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- toss all ingredients together and enjoy!
- play with the ingredient amount to find what suits your tastes!
Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9
BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA
Had this fabulous salad several years ago on my birthday with friends. We loved it so much, I searched and found the recipe, which was published in the Arizona Republic. I'm adding it here for safekeeping.
Provided by Suzycooksforfun
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
- Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Nutrition Facts : Calories 65.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.7, Sodium 663.7, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 3.5
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