Making the perfect Arugula Salad with Fried Gorgonzola should only take approximately 2 hr 27 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Arugula Salad with Fried Gorgonzola recipe can feed your family for 6 servings.
There are many different ways to make this Arugula Salad with Fried Gorgonzola recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arugula Salad with Fried Gorgonzola recipe.
Arugula Salad with Fried Gorgonzola Popular Ingredients
- 7 ounces Gorgonzola
- 1 large egg, beaten to blend
- 3/4 cup dried Italian bread crumbs
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- 1/3 cup olive oil, plus more for deep-frying
- Salt and freshly ground black pepper
- 12 cups coarsely torn arugula (about 10 ounces)
Steps for making Arugula Salad with Fried Gorgonzola
- Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
- Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
- Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
- Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.
Popular Categories for this Recipe
- American – American(s) may refer to:
- Salad Recipes
- Arugula – Rocket (British English) or arugula (American English) (Eruca vesicaria; syns. Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket (in Britain, Australia, South Africa, Ireland, and New Zealand), and eruca. It is also called “ruchetta”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, Egypt and Turkey in the east.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arugula Salad with Fried Gorgonzola recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
