Wednesday, April 25, 2012

Arugula, Pomegranate and Fried Gorgonzola Salad


There are few things worse in life than waking up in the morning and thinking you further along in a week than you actually are.

Not that I’m trying to rush through my life, but when you wake up thinking it is Thursday when it’s actually Wednesday, it really messes up your mojo.

I’m all about cherishing every moment of every day, but I REALLY cherish my weekends. And waking up this morning thinking it was Thursday coupled with the weird and monsoon like weather that’s going on outside has really thrown me into a hump day funk.

But, I’m going to try and get out of it by looking at stunning photos of gorgeous food and then going home and making this beautiful dish again.

If you are in a funk or are just hungry, you should do the same.

You will need…

4 ounces gorgonzola cheese


1 large egg, beaten


¾ cup dried Italian bread crumbs


3 tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon lemon zest
1/3 cup olive oil, plus more for deep frying
10 ounces arugula


1 cup pomegranate seeds


Salt and pepper

Start by blending the cheese in a food processor until it is smooth and creamy.


When the cheese is smooth, roll the cheese into ½ inch ball of cheesy goodness. Make balls until you have used all the cheese.

Then, a couple at a time, drop the cheese balls into the egg, followed by the bread crumbs and then lay them out on a clean baking sheet.



Continue until all the balls have been coated in bread crumbs.


Cover them and put them in the fridge until they are nice and cold. About 2 hours.

While you are waiting for the cheese to cool, combine the arugula and the pomegranate seeds in a salad bowl.

Whisk together the lemon juice, garlic, zest in a small bowl. Then gradually whisk in the 1/3 cup oil. Season with salt and pepper to taste.


Right before you are ready to fry the cheese, drizzle the arugula and pomegranate with the dressing and toss well.


Then, add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.

Heat the oil over medium high heat.

When the oil is nice and hot, add in the balls in batches and fry them just till they are golden brown.


About 20 seconds.

Remove them with a slotted spoon to a paper towel to drain.


When all the balls are fried, toss them with the arugula and pomegranates and serve immediately.


Love and Beer Floats
Angela

Arugula, Pomegranate and Fried Gorgonzola Salad
4 ounces gorgonzola cheese
1 large egg, beaten
¾ cup dried Italian bread crumbs
3 tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon lemon zest
1/3 cup olive oil, plus more for deep frying
10 ounces arugula
1 cup pomegranate seeds
Salt and pepper

Start by blending the cheese in a food processor until it is smooth and creamy.
When the cheese is smooth, roll the cheese into ½ inch ball of cheesy goodness. Make balls until you have used all the cheese.
Then, a couple at a time, drop the cheese balls into the egg, followed by the bread crumbs and then lay them out on a clean baking sheet.
Continue until all the balls have been coated in bread crumbs.
Cover them and put them in the fridge until they are nice and cold. About 2 hours.
While you are waiting for the cheese to cool, combine the arugula and the pomegranate seeds in a salad bowl.
Whisk together the lemon juice, garlic, zest in a small bowl. Then gradually whisk in the 1/3 cup oil. Season with salt and pepper to taste.
Right before you are ready to fry the cheese, drizzle the arugula and pomegranate with the dressing and toss well.
Then, add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.
Heat the oil over medium high heat.
When the oil is nice and hot, add in the balls in batches and fry them just till they are golden brown. About 20 seconds.
Remove them with a slotted spoon to a paper towel to drain.
When all the balls are fried, toss them with the arugula and pomegranates and serve immediately. 

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