Grated carrot and date salad with gorgonzola
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Crumbled Gorgonzola blue cheese |
| ½ | cup | Olive oil |
| 5 | tablespoons | Champagne vinegar |
| 1 | teaspoon | Cracked black pepper |
| 1½ | pounds | Carrots |
| 10 | Medjool dates, pitted | |
| Dandelion, arugula or young lettuce leaves for garnish | ||
Directions
Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing and whisking the cheese to make a thick dressing.
Peel the carrots, then grate them on the large holes of hand-held grater to make 1 cup.
Chop the dates into pieces about the size of corn kernels.
Add the dressing to the carrots and the dates, and stir until they are well coated.
Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula or lettuce.
Serves 6 to 8.
The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997
Related recipes
- Beet, walnut and gorgonzola salad
- Gazar salad (carrot salad)
- Gorgonzola dressing
- Gorgonzola polenta with griddled vegetables and basil
- Gorgonzola salad
- Gorgonzola with honey
- Gorgonzola-broccoli pasta salad
- Gorgonzola-dressed greens
- Grated carrot and grapefruit salad
- Grated carrot salad
- Grated swede and carrots salad
- Grated vegetable salad
- Grilled gorgonzola, pear, and watercress sandwiches
- Grilled radicchio salad with gorgonzola
- Mixed greens with honey vinaigrette and gorgonzola
- Pasta with gorgonzola and walnuts
- Spinach gorgonzola
- Tossed green salad with gorgonzola and pear dressing
- Walnut and gorgonzola salad
- Winter apple salad w/fennel and gorgonzola