Jul 14 2026
Restaurants›Ruffino's On The River›Sensation Recipe

Sensation Recipe

Inspired by Ruffino's On The River
Time30m
Serves4

Romaine, tangy Gorgonzola vinaigrette, pistachios, crispy prosciutto, cucumbers

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Ingredients

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Salad Base

Vinaigrette

Toppings

Method

Prepare the Salad

  1. 1

    Wash and Chop Romaine

    Rinse the romaine lettuce under cold water. Remove any damaged outer leaves, then chop the lettuce into bite-sized pieces and place in a large salad bowl.

  2. 2

    Prep the Cucumber

    Wash the cucumber, then slice it thinly. Add the cucumber slices to the bowl with the romaine.

Make the Vinaigrette

  1. 3

    Blend Ingredients

    In a blender or food processor, combine the Gorgonzola cheese, olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper. Blend until smooth and creamy.

  2. 4

    Taste and Adjust

    Taste the vinaigrette and adjust seasoning if necessary, adding more salt, pepper, or honey to your liking.

Prepare Toppings

  1. 5

    Toast the Pistachios

    In a small skillet over medium heat, toast the pistachios for about 3-5 minutes until fragrant, stirring frequently. Remove from heat and let cool.

  2. 6

    Crisp the Prosciutto

    In the same skillet, cook the prosciutto over medium heat until crispy, about 2-3 minutes per side. Remove from the skillet and let cool before breaking into pieces.

Assemble the Salad

  1. 7

    Combine Ingredients

    In the bowl with the romaine and cucumber, pour the Gorgonzola vinaigrette over the top. Toss gently to coat all the ingredients.

  2. 8

    Add Toppings

    Sprinkle the toasted pistachios and crispy prosciutto over the salad. Toss lightly to combine.

Serve

  1. 9

    Plate the Salad

    Divide the salad into individual serving plates. Optionally, drizzle with additional vinaigrette and serve immediately.

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