50g gorgonzola cheese

100g creme fraiche

About 200g of cooked chicken or turkey, cut into pieces

1 baby gem lettuce, leaves separated

2 or 3 new potatoes, boiled for 20 mins then cut into disks - You need about 5 disks per person

1 pre-ccooked beetroot, cut into little cubes



Creamy gorgonzola salad

preparation 7 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


This salad looks great and is all about preparation and presentation. Crisp baby gem lettuce leaves are coated in a mild and creamy gorgonzola dressing. Throw in some cold cooked chicken or turkey with some new potatoes and beetroot for colour and texture. Whilst not necessarily low calorie, this recipe is a delicious way to use up the last of your Christmas turkey. Light, moreish and very very tasty.

Food processor

Large mixing bowl



Before you start have all the ingredients out and prepared. Have your food processor out and plugged in and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!



Put 50g of gorgonzola into your food processor together with 100g of creme fraiche. Add a small pinch of salt and pepper then blend until combined.

Pour the cheesy creme fraiche into a large mixing bowl and, using only one hand, toss the salad leaves through the dressing. This leaves you with a clean hand to pick up the bowl of cooked chicken/turkey pieces! Toss the meat pieces in with the salad.

To serve, place one of the larger lettuce leaves in the middle of a plate and top with a little chicken/turkey. Add a slightly smaller leaf on top and add a little more chicken/turkey. Keep layering the leaves and turkey before resting the potato disks around the outside. Lastly, scatter some beetroot squares over the top and you're done!

I hope that you enjoy it.


All content © 2012 - Privacy Policy