Italian salad “Tricolor” – a detailed recipe cooking. 
Photo of the dish: Линда СяоTime: 30 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For salad:
- 1 thinly sliced small head of radicchio (about 2 Art.)
- 3 thinly sliced small heads of endive salad (about 1 Art.)
- 0.5 thinly sliced bunch of Tuscan kale (about 2 tbsp.)
- 4 peeled and chopped dates of Majul variety or ordinary
- 0.5 tbsp. fried and chopped walnuts
- 8 thin slices of dried prosciutto ham
- Gorgonzolla shavings for decoration
For refueling:
- 2 tbsp. l cider vinegar
- 2 tbsp. l olive oil
- 1/4 Art. mascarpone cheese at room temperature
- 1 tsp walnut oil
- 1/4 tsp salt
- A pinch of ground black pepper
- 6 tbsp. l gorgonzola cheese crumbled
Recipes with similar ingredients: radicchio, endive salad, cabbage kale, ham, prosciutto, gorgonzola cheese, mascarpone cheese, apple vinegar, walnuts, dates
Recipe preparation:
- Prepare the dressing: In a medium bowl, whisk vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Use a rubber spatula to add crumbled gorgonzolla. Let refuel at room temperature 10 min., so that the tastes mix, or refrigerate until use.
- Make a salad: In a large bowl, mix the radicchio, endive, Tuscan cabbage, dates and fried walnuts. Add dressing and mix gently to distribute it evenly. Put prosciutto strips on a large plate, top lay out the salad. Cover with gorgonzola cheese chips to make it easier make gorgonzola shavings, freeze cheese for at least 2 o’clock and use a peeler to chop the cheese on top salad.
