Escarole & Strawberry Salad with Gorgonzola Recipe

Escarole and Strawberry Salad

Grazie to acclaimed Chef Jean-Georges Vongerichten for showing us that a spring salad benefits from a hint of sweetness! When paired with Gorgonzola DOP, the result is a perfect combination of tang, gentle sweetness, and a delightful bitterness from the greens. Pick up the ingredients for this bright, fresh insalata at Eataly Toronto or shop online while strawberries are in season.

Escarole and Strawberry Salad with Gorgonzola

Recipe courtesy of Jean-Georges Vongerichten, from the digital cookbook Serving New York

Serves 4

Dressing
3 tablespoons sherry vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Kosher salt
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon lemon zest

Salad and Assembly
2 cups baby gem lettuce leaves, washed and dried
1 cup frisée, endive or radicchio
½ cup dressing
1 cup strawberries, quartered
½ cup Gorgonzola DOP or other blue cheese, crumbled, at room temperature
Freshly ground black pepper, for serving
Fresh basil leaves, torn, for serving

To prepare the dressing:

Combine sherry vinegar, lemon juice, salt, olive oil, and lemon zest in a small bowl and whisk to combine. (You will have more dressing than the recipe requires. Cover and chill the rest for later use, up to 1 week.)

To assemble the salad:

Arrange baby gem lettuce, frisée, 2 tablespoons dressing, strawberries, and gorgonzola in even layers on a serving plate. Finish with extra-virgin olive oil, ground black pepper, and basil leaves.

Buon appetito!