Recipe courtesy of Giada De Laurentiis
Total:
2 hr 27 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 27 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 7 ounces Gorgonzola
  • 1 large egg, beaten to blend
  • 3/4 cup dried Italian bread crumbs
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup olive oil, plus more for deep-frying
  • Salt and freshly ground black pepper
  • 12 cups coarsely torn arugula (about 10 ounces)

Directions

Watch how to make this recipe.

Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.

Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.

Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.

Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

IDEAS YOU'LL LOVE

Arugula and Artichoke Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Arugula and Fennel Salad

Recipe courtesy of Tyler Florence

Arugula and Grape Salad

Recipe courtesy of Michael Symon

Pomegranate, Arugula Salad

Recipe courtesy of Tyler Florence

Antipasti Salad with Arugula

Recipe courtesy of Kelsey Nixon

Arugula Salad with Pesto Vinaigrette

Recipe courtesy of Ellie Krieger

Cantaloupe, Prosciutto and Arugula Salad

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Eat St.

10:30am | 9:30c

Eat St.

11am | 10c

Eat St.

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Donut Showdown

6:30pm | 5:30c

Donut Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Unwrapped

8:30pm | 7:30c

Unwrapped

9pm | 8c

Unwrapped

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Unwrapped

12am | 11c

Unwrapped

12:30am | 11:30c

Unwrapped

1am | 12c

Unwrapped

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here