This was very yummy and a great, healthy addition to our Easter dinner. I did need to add about double the olive oil as the lemon zest was very overpowering. I also subbed goat cheese and it was wonderful and creamy. The dressing goes a llllooonnngg way. I've been craving it ever since!
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
eatingood Posted: 04/06/10
WinterCarnival Posted: 04/06/10
Great - I used green asparagus only (white unavailable). I will use goat cheese, next time. Personal preference.
LoveKitchens Posted: 04/05/10
I hate when people change the recipe and report it as good, but I did just that. I was stuck with the task of bringing an Easter side dish for Prime Rib. Desiring a spring-like veggie like asparagus, I thought Gorgonzola would be just the right zip to marry with the beef. The picture for this recipe just looks unattractive with the mess of greens and two colors of asparagus. Therefore, I kept the green asparagus, but roasted it in the oven (coat a jelly roll pan in olive oil and salt; broil @ 450 degrees for 10 minutes or so, shaking pan a couple times.) I also added some pine nuts to the pan during the last 5 minutes. Then I made the vinegrette with gorgonzola from this recipe and topped the asparagus. Everyone loved it -- and this was one very picky group of eaters!
EllenFL Posted: 04/25/11
The dressing was terrific and gorgonzola outstanding. Served with CL's "Glorious Easter Menu" with ham, carrot soup, etc. Left cheese off for a lactose-intolerant guest and was still very good. Could only find canned white asparagus. Might leave off next time; they sort of looked like alien fingers (or worse)!