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
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.