buca di beppo

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!

Apple Gorgonzola Salad (Buca di Beppo Copycat)

water

walnut halves (or pieces)

sugar

cinnamon

allspice

white wine vinegar

oregano

dry mustard

salt

black pepper

garlic

red onion (finely minced*)

olive oil

Romaine lettuce

Granny Smith apples

lemon (juiced (to preserve apples*))

gorgonzola cheese

cranberries

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.

For the walnuts:

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.

For the dressing:

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.&nbsp;

To assemble:

Came out great and was a huge hit at Thanksgiving! Thanks for the best recipes Karen!!

Best salad ever. I make this salad usually one a week. They only changes I make is sometimes I use pear instead of apples. So good! Thank you for sharing this recipe.

This is one of my favorite salad recipes. So easy to make! I do have a question. Wanted to bring this to an upcoming dinner, however the couple is allergic to onion &amp; garlic. Any substitutions that would be ok for the dressing and still be flavorful?

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