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Tricolore Salad from the 2015 NAA Education Conference & Exposition

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

Tricolore Salad 

For the dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup mascarpone cheese, at room temperature
  • 2 teaspoons walnut oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup crumbled gorgonzola

For the salad:

  • 1 small head radicchio, shaved thin (about 2 cups)
  • 3 small heads endive, thinly sliced (about 1 cup)
  • 1/2 a bunch Tuscan kale, thinly sliced (about 2 cups)
  • 5 medjool dates each cut into 6 wedges
  • 1/2 cup toasted walnuts, roughly chopped
  • 8 thin slices Prosciutto

For the dressing:

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.

For the salad:

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.