Insalata Gorgonzola Recipe
Gluten Free. Fresh romaine and roma tomatoes tossed with bruschetta tomatoes, balsamic vinaigrette then topped with gorgonzola cheese and pancetta.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation of Salad Base
- 1
Chop Romaine Lettuce
Wash the romaine lettuce thoroughly under cold running water. Dry using a salad spinner or paper towels. Chop into bite-sized pieces and place in a large salad bowl.
- 2
Prepare Roma Tomatoes
Wash the roma tomatoes, remove the stems, and dice them into small pieces. Add them to the bowl with the romaine lettuce.
- 3
Add Bruschetta Tomatoes
If using fresh bruschetta tomatoes, chop them finely. If using store-bought, measure out 1 cup and add to the salad bowl.
Dressing the Salad
- 4
Add Balsamic Vinaigrette
Pour 1 cup of balsamic vinaigrette over the salad mixture in the bowl. Toss gently to ensure all the ingredients are coated evenly.
Adding Toppings
- 5
Crumble Gorgonzola Cheese
Sprinkle 1 cup of crumbled gorgonzola cheese over the dressed salad. Make sure to distribute it evenly.
- 6
Prepare Pancetta
Cook the pancetta slices in a skillet over medium heat until crispy. Once cooked, drain on paper towels to remove excess grease and then chop into small pieces.
- 7
Add Pancetta
Sprinkle the chopped pancetta over the salad for added flavor and crunch.
Final Touches
- 8
Serve
Serve immediately as a fresh and flavorful salad. Enjoy your Insalata Gorgonzola!
