Serves 6

Notes

Blue-cheese dressing over iceberg lettuce is common in steak houses around America. This is the Italian counterpart: fresh fennel with a Gorgonzola dressing. When you have some unfinished Gorgonzola in the refrigerator – because the longer it sits, the stronger it gets – think about making this salad dressing.

Ingredients

  • 8 ounces Gorgonzola dolce, rind removed, crumbled
  • ½ cup heavy cream
  • ½ cup buttermilk
  • 3 tablespoons -white--wine vinegar
  • 3 tablespoons -extra--virgin olive oil
  • ¼ teaspoon kosher salt
  • 3 medium bulbs fennel, halved, cored, shaved on a mandoline
  • 2 tablespoons chopped fresh Italian parsley
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

In a mini–food processor, combine the Gorgonzola, heavy cream, buttermilk, vinegar, oil, and salt. Pulse to make a chunky dressing.

In a large bowl, toss the shaved fennel and parsley. Drizzle the dressing over the contents, and toss well.

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now