Radicchio with Gorgonzola Dressing and Fourme d’Ambert

Put the egg in a blender jug with the mustard, vinegar, a little salt and a pinch of sugar, without mixing the ingredients. Pour the oil on top, then put a blender stick into the cup so that it rests on the bottom. Start blending on the highest speed, first not moving the stick for a few seconds, and finally raising it leisurely, then you can already easily see that the dressing is emulsifying. Then blend for a few seconds, add the chopped Gorgonzola and the whipped cream, blend again thoroughly and finally season again. Leave the dressing in the refrigerator for at least half an hour.

Remove the outer leaves from the radicchio, then pluck the remaining leaves and cut them in half lengthwise. Cut the Fourme d’Ambert into small cubes.

Before serving, mix the radicchio leaves thoroughly with about half of the dressing, divide the lettuce evenly among shallow plates and sprinkle the Fourme cubes on top.

Of course, crispy Italian ciabatta goes best with this.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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