Fresh lettuce with sweet dates, tangy onion, and creamy Gorgonzola.
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Nutrition per Serving
Ingredients
Estimated total cost: €11.95 · €1.99/serving
- 10 ounces Gorgonzola dolceEst. price €4.50–€7.50
- 2 cups strained whole-milk Greek yogurtEst. price €2.20–€3.80
- 1/4 cup buttermilkEst. price €0.35–€0.65
- 2 teaspoons fresh lemon juice, plus more to tasteEst. price €0.10–€0.25
- 2 teaspoons chopped fresh thyme leavesEst. price €0.60–€1.20
- 4 large garlic cloves, gratedEst. price €0.40–€0.80
- 1 tablespoon kosher salt, plus more to tasteEst. price €0.15–€0.30
- 1/2 teaspoon fresh coarsely ground black pepper, plus more to tasteEst. price €0.08–€0.20
- 12 to181/8-inch-thin slices of red onionEst. price €0.50–€1.00
- 3 heads Little Gem lettuce or 1 head iceberg lettuce, quartered, or 3 small hearts of romaineEst. price €2.50–€4.50
Steps
- 1Begin by mashing together 6 ounces of Gorgonzola cheese with vinegar in a medium bowl using a whisk until the cheese turns smooth. Incorporate yogurt, buttermilk, lemon juice, thyme, garlic, salt, and pepper into the mixture while stirring with the whisk. Adjust seasoning by tasting and adding more lemon juice, salt, or pepper as needed. Finally, break the remaining Gorgonzola into small pieces over the bowl and gently fold them in using a rubber spatula until chunks are incorporated into the dressing without completely smoothing them out.
- 2Begin by soaking the onion slices in a bowl of ice water, allowing them to sit while you get the other ingredients ready for the salad.
- 3Begin by removing the tough outer leaves from the lettuce heads and trimming off the rough caps at the base of the cores, making sure to keep the heads intact. Cut each head lengthwise starting from the core. If preparing individual salads, distribute 1/4 cup of dressing onto four plates; if serving on a platter, spread 1 cup of dressing down the center using a spoon. Drizzle 2 tablespoons of dressing over each lettuce half, ensuring even coverage with the back of a spoon while keeping edges visible. Place dressed halves cut side up on plates or arranged in alternating directions along a platter for family-style presentation. Tear dates into thin strips and scatter them over salads. Pat dry onion slices and scatter them over salads as well. Finish by sprinkling thyme and freshly ground pepper over salads before serving.
Cultural note
Gorgonzola is a blue cheese from Italy, known for its creamy texture and tangy flavor. The combination of sweet dates, savory cheese, and tangy dressing in this salad reflects a mix of Mediterranean and Middle Eastern influences.
Seasonal note
This Lettuce Date Salad with Gorgonzola Tang is best enjoyed in the spring or summer when lettuce and fresh thyme are in season, and Medjool dates are at their peak sweetness.
Health note
This salad is a good source of protein, vitamins A, C, and B6, and zinc. However, it is high in calories, fat, saturated fat, cholesterol, and sodium. The fiber content helps with digestion, while the natural sugars from dates provide a sweet touch.
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