Apple Gorgonzola Salad (Buca di Beppo Copycat)
User Reviews
5
39 reviews
Excellent
Apple Gorgonzola Salad (Buca di Beppo Copycat)
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Apple Gorgonzola Salad features crisp romaine lettuce, tart Granny Smith apples, and sharp gorgonzola cheese combined with dried cranberries for a sweet-tart contrast. Topped with homemade candied walnuts and dressed in a tangy Italian vinaigrette with garlic, onion, and herbs, this salad balances crunchy, creamy, and zesty elements.
Description
This salad layers fresh romaine with sliced apples tossed in lemon juice to prevent browning. Sweet and tart dried cranberries are added alongside crumbled gorgonzola cheese, offering pungent creaminess. The candied walnuts, prepared by coating with egg white and a cinnamon-spiced sugar blend then baked low and slow, add a sweet crunch.
The Italian vinaigrette blends white wine vinegar, oregano, mustard powder, garlic, and minced red onion with olive oil, delivering a bright, herbaceous dressing that amplifies the salad’s flavors. Adding the dressing just before serving preserves the crispness.
Optionally, finely minced red onion can be sprinkled atop for extra bite. The salad suits a starter or side, complementing richer main dishes.
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Ingredients
For the Candied Walnuts
- 1 egg white
- 1 tablespoon water
- 2 cups walnut halves or pieces
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
For the Italian vinaigrette
- 1/3 cup white wine vinegar
- 3/4 teaspoon oregano dried
- 1/2 teaspoon mustard powder dry
- 1 teaspoon salt
- dash black pepper
- 1 tablespoon white sugar
- 2 cloves garlic
- 2 tablespoons red onion finely minced*
- 3/4 cup olive oil
For the salad
- 1 head romaine lettuce
- 2 apple Granny Smith variety
- 1 half lemon juiced (to preserve apples*)
- 3/4 cup gorgonzola cheese
- 3/4 cup dried cranberries
Instructions
For the walnuts:
- Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
- In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
- Add the walnuts and stir to coat.
- Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
- Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
- Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
- Bake at 225 for 1 hour. Stir every 15 minutes.
- Remove from the oven and let cool completely.
For the dressing:
- In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, sugar, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
- Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
To assemble:
- Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
- Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
- Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
- Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.
Notes
- Finely mince extra red onion for garnish if desired; it adds sharp flavor.
- Dress the salad immediately before serving to maintain crisp lettuce.
- Candied walnuts require slow baking and periodic stirring for even coating.
Nutrition Information
Show Details
Serving
1cup
Calories
536kcal
(27%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
18g
(90%)
Cholesterol
8mg
(3%)
Potassium
426mg
(9%)
Fiber
6g
(24%)
Sugar
27g
(54%)
Vitamin A
6932IU
(139%)
Vitamin C
6mg
(7%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 536kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 8mg | 3% |
| Potassium | 426mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 27g | 54% |
| Vitamin A | 6932IU | 139% |
| Vitamin C | 6mg | 7% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
39 reviews
Excellent
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