Apple Gorgonzola Salad (Buca di Beppo Copycat)

Introduction

I recently tried making this Apple Gorgonzola Salad, which is a copycat version of the popular dish from Buca di Beppo, and it was a huge hit! The sweet and tangy combination of Granny Smith apples, candied walnuts, and gorgonzola cheese, paired with the homemade Italian vinaigrette, made for a refreshing and indulgent salad that everyone loved. The sweetness of the apples and walnuts balanced perfectly with the sharpness of the gorgonzola, and the vinaigrette tied everything together with its vibrant, herby flavor. Whether as a side dish or a main course, this salad is sure to impress!

Why You’ll Love This Apple Gorgonzola Salad

This Apple Gorgonzola Salad is packed with layers of flavor and texture that will make it a standout dish at any meal. Here’s why you’ll love it:

• Flavorful Contrast: The sweetness of the candied walnuts and apples perfectly complements the sharp, tangy gorgonzola cheese and the zesty Italian vinaigrette.
• Crunchy and Creamy: The combination of crunchy walnuts, crisp apples, and creamy gorgonzola creates a satisfying contrast in every bite.
• Easy to Make: Despite the fancy appearance, this salad is simple to put together, with easy-to-follow steps for making the candied walnuts and vinaigrette from scratch.
• Customizable: You can tweak the salad to your preference, adding more or less of the ingredients to suit your tastes.
• Perfect for Any Occasion: Whether you’re serving it at a casual dinner, a holiday gathering, or a party, this salad will be the star of the show.

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 dried oregano
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• Dash of 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 Granny Smith apples
• Juice of 1/2 lemon
• 3/4 cup gorgonzola cheese
• 3/4 cup dried cranberries

Instructions

1. Make the Candied Walnuts:
   Preheat the oven to 225°F (107°C) and line a baking sheet with foil. In a medium bowl, whisk egg white and water until foamy (about 30 seconds). Add walnuts and stir to coat. Drain walnuts in a strainer for 2-3 minutes. In a large zip-top bag, combine sugar, cinnamon, and allspice. Add the drained walnuts, seal the bag, and shake until evenly coated. Spread the walnuts in a single layer on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes. Once baked, let the walnuts cool completely.
2. Prepare the Vinaigrette:
   In a blender, combine white wine vinegar, oregano, mustard, salt, pepper, sugar, garlic, and red onion. With the blender running, slowly pour in the olive oil and blend until emulsified. Set aside.
3. Assemble the Salad:
   Wash and chop the Romaine lettuce into bite-sized pieces and dry it using a salad spinner if available. Core and chop one apple into bite-sized pieces and thinly slice the second apple. Toss both apples in lemon juice to prevent browning. In a large serving bowl, toss the lettuce with 1/2 cup of the vinaigrette (or more, to taste). Add the chopped apples, candied walnuts, most of the gorgonzola, and most of the dried cranberries. Toss gently to combine. Top the salad with additional walnuts, gorgonzola, cranberries, and the sliced apples.
4. Serve:
   Serve the salad immediately for the freshest taste. Enjoy this delicious, crunchy, and tangy salad as a side dish or light meal.

Nutrition Facts

• Servings: 6
• Calories per serving: 320
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 17g
• Protein: 6g
• Cholesterol: 5mg
• Sodium: 370mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour (for the candied walnuts)
• Total Time: 1 hour 15 minutes

How to Serve

• Serve as a side dish with grilled meats or roasted chicken.
• Pair with a light soup for a well-rounded meal.
• Enjoy it as a main dish by adding grilled chicken, shrimp, or bacon.
• Serve as a starter for a formal dinner party or holiday meal.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Additional Tips

1. Toast the Walnuts: To enhance the flavor of the candied walnuts, you can toast them in the oven for 5-10 minutes before baking them with the egg white mixture.
2. Make the Vinaigrette Ahead: You can make the vinaigrette ahead of time and store it in the fridge for up to a week.
3. Add Protein: For a more filling meal, add grilled chicken, shrimp, or even crispy bacon to the salad.
4. Apple Variety: While Granny Smith apples are great for their tartness, feel free to experiment with other varieties like Fuji or Honeycrisp for a sweeter salad.
5. Make the Salad Vegan: Replace the gorgonzola cheese with a vegan cheese or omit it entirely for a dairy-free version.

FAQ Section

1. Can I make the candied walnuts in advance?
   Yes, you can make the candied walnuts ahead of time and store them in an airtight container for up to a week.
2. Can I use a different type of vinegar for the vinaigrette?
   Yes, you can use balsamic vinegar, apple cider vinegar, or red wine vinegar instead of white wine vinegar for a different flavor profile.
3. How long will the salad last in the fridge?
   It’s best to eat the salad immediately after tossing, but you can store the components separately in the fridge for up to 2 days.
4. Can I use pre-chopped walnuts?
   Yes, if you’re short on time, you can use pre-chopped walnuts, but be sure to follow the same steps for making them candied.
5. Can I make the salad without gorgonzola cheese?
   Yes, if you don’t like gorgonzola or want a milder flavor, you can substitute it with feta, goat cheese, or blue cheese.
6. Is this salad gluten-free?
   Yes, this salad is naturally gluten-free, but make sure to check your vinaigrette ingredients to ensure they’re gluten-free.
7. Can I use another type of nut?
   Yes, you can substitute the walnuts with pecans or almonds, but walnuts are traditionally used in this recipe for their flavor and texture.
8. How can I make this salad spicier?
   You can add a dash of cayenne pepper or red pepper flakes to the vinaigrette for a little kick.
9. Can I serve this salad with a protein for a full meal?
   Yes, grilled chicken, shrimp, or even a simple hard-boiled egg would be great additions to make it a more substantial meal.
10. How do I prevent the apples from browning?
    Tossing the apples in lemon juice, as the recipe suggests, will help prevent browning and keep them looking fresh.

Conclusion

This Apple Gorgonzola Salad (Buca di Beppo Copycat) is a delicious combination of flavors and textures that will elevate any meal. With its sweet candied walnuts, tart apples, creamy gorgonzola, and zesty vinaigrette, it’s a salad that’s both satisfying and refreshing. Whether you’re serving it as a side or making it the star of your meal, this salad is sure to impress. Enjoy!

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