- September 27, 2016
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- September 8, 2016
Giada De Laurentiis delighted the audience at the Friday General Session with her cooking skills, food discussion and Q&A moderated by NAA Game Changer Jim Knight.
Below is the recipe to the Tricolore Salad she prepared, with a little bit of assistance, at the 2015 NAA Education Conference & Exposition:
Recipe courtesy of Giada De Laurentiis
For the dressing:
For the salad:
In a medium bowl, whisk together the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the gorgonzola. Let the dressing sit at room temperature for 10 minutes before using to let the flavors mingle or refrigerate until ready to use.
In a large bowl, mix together the radicchio, endive, kale, dates and toasted walnuts. Add 2/3 cup of the dressing and toss gently until evenly coated. Lay the slices of prosciutto out on a platter and mound the salad on top. Serve with more shaved gorgonzola if desired.
Yield: serves 4
Prep Time: 20 minutes
Cooks Note: the remaining dressing can be stored in the refrigerator for up to 4 days for another use. To shave the gorgonzola, freeze a small piece of cheese for about an hour and use a vegetable peeler to shave.
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