Grilled Treviso with Gorgonzola & Walnuts

Ingredients

Estimated total cost: €11.53 · €2.88/serving

• 2/3 cup premium walnuts (toast for added depth of flavor)Est. price €1.20–€2.50
• 2 tablespoons plus 1 teaspoon high-quality extra-virgin olive oil (use for dressing and drizzling)Est. price €0.40–€1.20
• 3 heads of Treviso lettuce (rinse thoroughly under cold water and pat dry)Est. price €4.50–€9.00
• 1 shallot, thinly sliced (soak in cold water to mellow the flavor)Est. price €0.20–€0.50
• 1 tablespoon freshly squeezed lemon juice (use a citrus reamer for maximum juice extraction)Est. price €0.10–€0.25
• 1/3 cup fresh flat-leaf parsley leaves (chop just before serving for optimal freshness)Est. price €0.30–€0.70
• 1/2 pound creamy Gorgonzola cheese, at room temperature (let it sit out to soften for easier spreading)Est. price €4.00–€7.50
• About 2 teaspoons or more saba (a sweet, syrupy reduction of grape must adds a unique sweetness)Est. price €0.80–€1.80
• 1/4 teaspoon freshly cracked black pepper (grind just before using for maximum flavor)Est. price €0.02–€0.05
• Kosher salt and freshly ground black pepper (season to taste for a well-balanced dish)Est. price €0.01–€0.03

Steps

1. 1

   Begin by heating the oven to 375°F.

2. 2

   Begin by laying out the walnuts evenly on a baking sheet. Toast them in the oven for approximately 10 minutes until they turn a golden brown color and emit a fragrant nutty aroma. Allow the toasted walnuts to cool down before manually breaking them into smaller pieces. Next, combine the broken walnuts with 1 teaspoon of olive oil and a pinch of salt, ensuring they are evenly coated.

3. 3

   Begin by trimming the root ends of the Treviso and discarding any outer leaves that are tough or damaged. Keep aside the tender center leaves. Next, stack the larger spears into groups of six and slice them lengthwise to create long ribbons that are approximately 1/2-inch thick.

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• Cultural note

  Grilled Treviso with Gorgonzola & Walnuts is a classic Italian dish that combines the bold flavors of Gorgonzola cheese with the bitterness of Treviso lettuce. The use of saba, a sweet and tangy condiment made from grape must, adds a traditional touch to this flavorful recipe.

• Seasonal note

  Treviso lettuce is in season during the fall and winter months, making this dish ideal for colder seasons. Walnuts are harvested in the fall, making them a fresh and flavorful addition to this recipe.

• Health note

  This dish is rich in healthy fats from walnuts and olive oil, providing omega-3 fatty acids that support heart health. The Gorgonzola cheese adds protein and calcium, while the Treviso lettuce offers vitamins A, C, and K for immune support and bone health.