Advertisement

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

Salt

Pepper

Creamy gorgonzola salad

preparation 7 mins • you cook for 6 mins •

Serves 2

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

 

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

Spatula

Advertisement

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

Advertisement

This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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

Name: 
Email: 
  

 

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.

Advertisement

All content © 2012 TheAmateurChef.co.uk - Privacy Policy