Endive-Radicchio Salad with Pancetta and Gorgonzola
Serves4
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.
8slices pancetta (3 oz)
1/3cupwell-shaken buttermilk
1/4cupsour cream
2tablespoonsminced shallot
1tablespooncider vinegar
3/4cupcrumbled Gorgonzola (3 1/2 oz), divided
1lbBelgian endive, cored and cut crosswise into 1 1/2-inch pieces
1/2head radicchio, cored and thinly sliced (about 2 cups)
1celery 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.
