Rapunzel Salad with Gorgonzola Bread Cubes and Apple
A fresh salad featuring lamb's lettuce, mushrooms, apples, walnuts, and creamy Gorgonzola on toasted bread cubes, brought together by a zesty vinaigrette. Try this and more recipes from Spoonsparrow!
Ingredients
- 2 tbsp Orange juice
- 2 tbsp white wine vinegar
- 1 pinch sugar
- Salt
- Pepper (freshly ground)
- 3 tbsp olive oil
- 200 g lamb's lettuce
- 180 g mushrooms
- 1 tsp sharp mustard
- 1 large apple
- 4 tbsp chopped walnut kernels
- 80 g farmer bread in slices (or dark bread)
- 75 g Gorgonzola sliced
Instructions
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1.
Whisk orange juice with vinegar, mustard, sugar, salt and pepper. Gradually whisk in the oil. Preheat the oven broiler.
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2.
Clean and rinse the lamb's lettuce, then pat dry. Dry-clean the mushrooms and slice them thinly. Wash the apple, peel, core it, and cut into thin wedges. Mix the salad, apple wedges, and mushrooms; toss with the vinaigrette. Divide the mixture into bowls and sprinkle walnuts on top.
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3.
Trim the crust from the bread if desired, then cut each slice into several triangles. Top each bread triangle with a bit of Gorgonzola and broil until golden and bubbly. Arrange the toasted cubes over the salad and serve immediately.
