Gorgonzola sauce without Western
Once Andive comes in hand, try making it a salad.
The mellow aroma of Gorgonzola cheese goes well with the sweetness of the uncensored sweetness.
The mellow aroma of Gorgonzola cheese goes well with the sweetness of the uncensored sweetness.
How to make it
1
Divide Andive into a bowl filled with water and take out the slurping. Chop the walnuts roughly.
2
Put the gorgonzola cheese and French dressing in a bowl and mix to the extent that the cheese shape remains, then add the ingredients [A] and mix further.
3
For the western-style slits, cut into squares into dice shapes. Pour some lemon juice (not included).
4
Drain the Andive from [1] thoroughly and place it on a plate.
5
Sieve the cut omelette and sprinkle a little salt (not included) over it.
6
Pour the sauce from [2] over the Andives, topped with walnuts, and pour Italian parsley over it to finish.
Ingredients for 2 people
-
- No
- 50g
-
- Andive
- 6 sheets
-
- walnut
- 15g
-
- Gorgonzola cheese
- 20g
-
- French Dressing
- 4 tbsp
-
[A]
- Lemon juice
- 5cc
-
- Black pepper
- A little
-
- salt
- A little
-
- Balsamic Vinegar
- 1/3 tsp
-
- Italian parsley chopped
- 1 tsp
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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