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Chefs’ Corner: Grape-Gorgonzola Salad at Texas de Brazil

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Grape Salad with Roasted Apples and Gorgonzola Cheese

Looking for a colorful salad that’s easy to make yet filled with layers of flavor? Texas de Brazil, the steakhouse at 313 E. Houston St., has a winner in its Grape Salad with Roasted Apples and Gorgonzola Cheese.

“This salad is especially great if accompanying roasted pork loin or leg of lamb,” says chef Evandro Caregnato, who created this recipe because he wanted a salad that pairs well with wine. (With wine in mind, use only a sprinkling of sugar on the apples and try to use a sugar-free mayonnaise, such as Duke’s, if you are not making your own.)

This salad would be a refreshing addition to your Fiesta parties and get-togethers any time of year.

Texas de Brazil’s Grape Salad with Roasted Apples and Gorgonzola Cheese

2 golden delicious apples, peeled and cored
Sugar, to taste
1 1/2 cups seedless red grapes
1 1/2 cups seedless green grapes
1 1/2 cups mayonnaise
1 tablespoon lemon juice
3/4 cup crumbled gorgonzola cheese

Preheat the oven to 375 degrees. Cut the apples into 1-inch cubes and dust with a little sugar. Place the apples in a single layer in a greased pan. Roast for about 20 minutes or until lightly golden. Let cool.

Combine 1-1/2 cups roasted apples with grapes, mayonnaise, lemon juice and cheese in a large bowl. Mix well and chill before serving.

Makes 10 side-dish servings.

From Evandro Caregnato/Texas de Brazil

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