Chopped Endive & Gorgonzola Salad

Chopped Endive & Gorgonzola Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Chopped Endive & Gorgonzola Salad

I had a version of this salad in a Boston restaurant recently and thought that I would try and duplicate it. I made it tonight for dinner and it turned out perfect! It was actually better than what I had in the restaurant.


1 Small Red Onion

4 Heads Endive

¼ Pound Crumbled Gorgonzola Cheese

¼ Cup Oil & Vinegar Dressing

Juice of 2 Lemons

Chop 1 small red onion and place into a medium bowl. Squeeze the lemons over the chopped onions and let sit for 45 minutes. Soaking the onions in lemon juice will take the edge off quite a bit. Chop 4 heads of endive and place into a serving bowl. Set aside. Add the lemon soaked onion and crumbled gorgonzola cheese. Pour over ¼ cup of the oil and vinegar dressing and toss. Serves 4


3 Tablespoons Fresh Lemon Juice

1 Tablespoon Aged Red Wine Vinegar

1/3 Cup Olive Oil

½ Teaspoon Kosher Salt

To make the dressing, whisk together the lemon juice, vinegar, olive oil and salt.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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