Potato and Mesclun Salad with Gorgonzola

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

“This is the kind of dish I make for myself,” says Jean-Georges. It’s a fine lunch dish, with the sharpness of the Gorgonzola and the garlicky vinaigrette tempered by the blandness of the potatoes.

If you can, use a variety of potatoes (purple, yellow, and white) for a great presentation, and feel free to use Roquefort, Stilton, or any other mature, creamy blue in place of the Gorgonzola.</