
Ingredients:
- Blocks of frozen, white (little green) gorgonzola cheese, kept frozen
- Canola oil
- Garlic
- White onion
- Green Pepper
- Lemon (the secret ingredient)
- Refrigerated iceberg lettuce
Procedure:
- Put a metal mixing bowl in the freezer well ahead of mixing
- Grate the frozen cheese through a grater; do not use a Cuisinart as it gums up the gorgonzola flakes
- Return the grated cheese to the freezer
- Finely chop the onion…and the pepper…then combine in a bowl and refrigerate until tossing
- Press (not chop) cloves of garlic into some canola oil and let stand in the refrigerator to absorb the flavor
Note:
Mixing and serving:
- Chop the refrigerated lettuce to bite-size pieces and transfer to the metal bowl from the freezer.
- “Cold” is a key; it adds zest and freshness to the salad
- Add frozen flakes of gorgonzola
- Sprinkle in the chopped onion and green pepper. Toss – but toss dry; oil and lemon juice comes later
- Once tossed, add a garlic and few tablespoons of oil. Don’t overdress with the garlic/canola oil or the salad becomes mushy
- Toss lightly
- Transfer to individual salad plates that have been cooled in the freezer
- Lastly, squeeze some lemon juice over each plate immediately before serving, and salt and pepper to taste
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