2000s Recipes + Menus

Endive-Radicchio Salad with Pancetta and Gorgonzola

  • 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
  • Cook pancetta in a 12-inch heavy skillet over medium heat until crisp, then drain on paper towels.
  • 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.
  • 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.
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