Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Italian Cobb Salad

INGREDIENTS

For The Vinaigrette

¼ cup Extra virgin olive oil
2 tbsp. White wine vinegar
1 tbsp. Lemon juice
1 tsp. Dijon mustard
1 Garlic clove, minced
1 tbsp. Fresh parsley, chopped
1 tbsp. Fresh basil, chopped
1 tsp. Fresh thyme, chopped
  Kosher salt, to taste
  Freshly ground black pepper, to taste
   

For The Salad

4 cups Baby lettuce
1 cup Cherry tomatoes, halved
½ cup Galbani Gorgonzola, crumbled
1 cup Galbani Fresh Mozzarella Ciliegine
6 slices Prosciutto, torn into bite-sized pieces
1 cup Marinated artichoke hearts, quartered
¼ cup Micro basil
½ cup Red onion, shaved
4 Semi-hardboiled eggs, halved
1 Avocado, sliced into a rose shape
¼ cup Toasted pistachios, roughly chopped
2 tbsp. Chives, chopped
   

METHOD

For The Vinaigrette

  1. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, and Dijon mustard.

  2. Add garlic, parsley, basil, and thyme. Season with salt and pepper to taste. Whisk well until combined and set aside.


For The Salad

  1. In a large mixing bowl, toss the lettuce with half the vinaigrette until evenly coated.

  2. Arrange dressed lettuce on a large platter or salad bowl. Place tomatoes in one section, followed by Gorgonzola, Ciliegine, prosciutto, artichoke hearts, basil, red onion, and semi-hardboiled eggs—each in their own section—like the numbers on a clock.

  3. Place the avocado rose in the center, sprinkle pistachios and chives on top, and drizzle with remaining vinaigrette.

 

Donatella's Tips

Pairings

  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments