Skip to main content

Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing

Serve with Garlic Roast Chicken with Rosemary and Lemon and Pesto Mashed Potatoes.


  • 1 heart romaine lettuce, chopped
  • 1 bulb endive lettuce, chopped
  • 1 bunch watercress, trimmed, 1-1 1/2 cups leaves
  • 1 cup walnut pieces, toasted
  • 1/3 cup extra virgin olive oil ( EVOO)
  • 2 tablespoons red wine vinegar
  • 1/2 cup Gorgonzola cheese
  • 1 pear, sliced
  • Salt and pepper


Combine the lettuces and watercress with the walnuts. In a small bowl, whisk the EVOO into the red wine vinegar. Stir in the cheese and pear slices. Toss the salad and season with salt and pepper, to taste.

Rachael Ray