APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)
Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!
Provided by Karen
Categories Salad
Time 1h30m
Number Of Ingredients 19
Steps:
- 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.
- In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, 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.
- 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.
Nutrition Facts : ServingSize 1 cup, Calories 536 kcal, Fat 43 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 455 mg, Carbohydrate 36 g, Fiber 6 g, Sugar 27 g, Protein 8 g, UnsaturatedFat 34 g
APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE
My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!
Provided by Cook4_6
Categories Salad Dressings
Time 25m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
- To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
- Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
- To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
- Combine salad and dressing, serve.
BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA
Had this fabulous salad several years ago on my birthday with friends. We loved it so much, I searched and found the recipe, which was published in the Arizona Republic. I'm adding it here for safekeeping.
Provided by Suzycooksforfun
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
- Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Nutrition Facts : Calories 65.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.7, Sodium 663.7, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 3.5
BUCA DI BEPPO PENNE CARDINALE
I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.
Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8
BUCA DI BEPPO GREEN BEANS
Yummy and Easy Recipe from Minneapolis St. Paul magazine Note: Using fresh beans and keeping them crisp during the prep are critical for this simple recipe to work
Provided by Cook4_6
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the green beans by clipping off the stem end.
- Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
- When butter is melted, carefully add the lemon juice to the pan.
- Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
- Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
- Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.
Nutrition Facts : Calories 98.5, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 60.1, Carbohydrate 9.2, Fiber 4.3, Sugar 1.1, Protein 1.9
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