Tricolore Salad

Literally - one of my FAVORITE summer salads to make. & one that gets thrown into the mix at our house every summer. It’s a Tricolore Salad recipe from Giada that I haven’t edited or deviated from too much (the only thing I do is add in more dates, more proscitutto, & more blue cheese - so just more of my favorite things) & it’s so good every needs to know about it.

 
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Everything from the mascarpone-blue cheese dressing (which is AMAZING) to the salad itself that’s topped with dates & prosciutto & walnuts - ugh it’s so perfect! So delish one it’s own, with any Spring time pasta dish, or even with a simple bruschetta. It’s so freaking good it needs to be on everyone’s Summer menu.

 
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Pro tip for this recipe: get a decent sized block of blue cheese. Use a little more than half for the dressing & the rest to crumble over your salad. You can use the ingredients list as a guide, but going that route always works pretty decently for me. I also like to splurge slightly and get the good blue cheese that’s kind of soft in the middle, almost like a brie consistency. I highly recommend going that route!

For the dressing

  • 1/4 c. mascarpone

  • 3 tbsp apple cider vinegar

  • 3 tbsp EVOO

  • 6-7 tbsp gorgonzola blue cheese

For the salad

  • 4-6 cups kale salad mix (I love the Crunchiferous Slaw from TJs for this one, but a straight kale salad is great too)

  • 4 slices prosciuttio

  • 6 dates, pitted & sliced

  • 1/4 walnuts, roughly chopped

  • 1/4 c. blue cheese, crumbled

  • Balsamic glaze (optional)

Place all of the ingredients for the dressing in a food processor. Pulse until combined, and the blue cheese is in pea size pieces. It should be a dressing on the thicker side. Transfer the dressing to a bowl and place in the fridge.

To make the salad, pour the salad mix onto the serving tray. Rip up the prosciutto slices (you should get 3 pieces from each slice), roll them up, and sprinkle on top of the salad. Add on the blue cheese crumble. Sprinkle the dates and walnuts over the top for a final touch.

Serve family style with your dressing drizzled over the top (plus a side of the extra for anyone that wants more) & add on a light drizzle of a balsamic glaze if desired.




Lesley Zehner