2000s Recipes + Menus
Endive-Radicchio Salad with Pancetta and Gorgonzola
Serves4
- Active Time:15 min
- Start to Finish:20 min
January 2009
Cooked until crisp, pancetta (left over from Winter Minestrone) adds a savory crunch to this hearty salad. The tangy buttermilk-Gorgonzola dressing is a breeze to make in the blender, and extra crumbles of cheese play up the salad’s simple luxury.
- 8 slices pancetta (3 oz)
- 1/3 cup well-shaken buttermilk
- 1/4 cup sour cream
- 2 tablespoons minced shallot
- 1 tablespoon cider vinegar
- 3/4 cup crumbled Gorgonzola (3 1/2 oz), divided
- 1 lb Belgian endive, cored and cut crosswise into 1 1/2-inch pieces
- 1/2 head radicchio, cored and thinly sliced (about 2 cups)
- 1 celery rib, chopped
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Cook pancetta in a 12-inch heavy skillet over medium heat until crisp, then drain on paper towels.
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Blend buttermilk, sour cream, shallot, vinegar, and half of Gorgonzola in a blender with 1/2 tsp salt and 1/4 tsp pepper until smooth.
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Toss endive, radicchio, and celery with dressing, then sprinkle with remaining Gorgonzola and salt and pepper to taste. Break pancetta into large pieces and sprinkle on top.
- Keywords
- lillian chou,
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- web-exclusive recipes,
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- pork
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