Salinas Bibb Salad
with Gorgonzola and Toasted Hazelnuts
1/2 head radicchio, torn into bite-sized pieces
2 heads Bibb lettuce, torn into bite-sized pieces
1 tart apple
1 teaspoon lemon juice
4 ounces gorgonzola or other blue cheese, crumbled
1/2 cup chopped hazelnuts or walnuts, toasted (see note)
Cider-Dijon Dressing (recipe follows)
Soak radicchio in cold water for 15 minutes, then drain and pat
dry. Core and dice apple, then sprinkle with lemon juice. In a large
bowl, combine radicchio and Bibb lettuces, apple, gorgonzola, and
toasted nuts. Pour dressing over salad and toss to coat all ingredients.
Note: Heat oven to 400 degrees F. Place chopped nuts on a baking
sheet and toast in oven until fragrant, about 5 minutes. Watch nuts
tomake sure they don’t burn.
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 1/2 tablespoons honey
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
Whisk all ingredients together in a small bowl.
Source: Coastal Cooking with John Shields
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