Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Idaho Salad

From the collection
Serves 4


This recipe, adapted from Paul Donaghue, serves four people as an appetizer or side salad, with leftover dressing.



~ Several handfuls of assorted tender greens (i.e., spring mix)
2 oz. gorgonzola dolce, crumbled
8 thin slices pancetta
2 oz. blanched hazelnuts (walnuts will do in a pinch)


1 small onion (about 4 ounces), very thinly sliced
¾ cup extra-virgin olive oil
¼ cup minced Italian parsley
2 Tbsp. minced fresh thyme
¼ cup sherry vinegar or balsamic vinegar
~ Salt and pepper to taste


  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onions and cook until well browned, about 10 minutes. Transfer to a bowl and cool to room temperature. Blend the onions with the remaining dressing ingredients with a blender or immersion blender.
  2. Meanwhile, cook the pancetta in a skillet over medium heat until crisp. Remove to a plate. Add the hazelnuts to the skillet. Toast, stirring frequently, until fragrant and lightly browned.
  3. Toss the greens lightly with dressing, starting with a couple of tablespoons. (Please, as Helen Rennie taught us, use your hands for the tossing.) Divide the salad between four plates and top each with cheese, nuts, and two rounds of pancetta.


Matthew Amster-Burton takes on his fear of salad in “The omnivore’s salad.”

This content is from the Matthew Amster-Burton collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice