Arthur Tauck has shared one of his favorite recipes, a “world famous” Gorgonzola Salad that was a house-specialty recipe at Porky Manero’s, a classic steak and prime rib restaurant in Westport, Connecticut from 1959 to the early 1990s. Even now, the salad is legendary and fondly remembered by diners – and as Arthur relays: “This was the simple, but secret recipe. It is best served as an appetizer, not as a side salad to the main course. And remember, it is the cool, crispness that adds so much to the taste – as well as the secret ingredient, the lemon juice!”
- Blocks of frozen, white (little green) gorgonzola cheese, kept frozen
- Canola oil
- White onion
- Green Pepper
- Lemon (the secret ingredient)
- Refrigerated iceberg lettuce
- Put a metal mixing bowl in the freezer well ahead of mixing.
- Grate the frozen cheese through a grater; do not use a Cuisinart as it gums up the gorgonzola flakes. Return the grated cheese to the freezer.
- Finely chop the onion… and the pepper… then combine in a bowl and refrigerate until tossing.
- Press (not chop) cloves of garlic into some canola oil and let stand in refrigerator to absorb the flavor.
The above prep can be done well ahead of time and kept in fridge or freezer as directed.
MIXING AND SERVING:
- Chop the refrigerated lettuce to bite size pieces and transfer to the metal bowl from the freezer. “Cold” is a key; it adds to the zest and freshness of the salad.
- Add frozen flakes of gorgonzola.
- Sprinkle in the chopped onion and green pepper. Now toss – but toss dry; oil and lemon juice comes later.
- Once tossed, add a few tablespoons of the garlic in canola oil. Be careful not to oversaturate with the garlic / canola oil or the salad becomes mushy.
- Toss lightly.
- Transfer to individual salad plates that have been cooled in the freezer.
- Lastly, squeeze some lemon juice over each plate immediately before serving, and salt and pepper to taste.