Little fried balls of Gorgonzola turn a boring green salad into a mouthful of joy. For convenience, you can prepare and chill the cheese balls overnight so they are very firm before you fry them. To test the temperature of your oil, drop a small piece of bread into the pot. If it sinks to the bottom, the oil is not hot enough; if it rises slowly to the top and turns golden brown, it’s just right for frying.

　　

Ingredients

6 servings

　　7 ounces Gorgonzola cheese

　　1 large egg

　　3/4 cup dried bread crumbs

　　1/2 teaspoon grated lemon zest

　　3 tablespoons freshly squeezed lemon juice

　　1 garlic clove, minced

　　1/3 cup olive oil, plus more for deep-frying

　　Salt and freshly ground black pepper

　　2 (10-ounce) bags of arugula, coarsely torn (about 12 cups)

　　

Step 1

Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls. Working in batches, coat the balls with the beaten egg then with the bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 1 hour or overnight.

　　

Step 2

Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend. Gradually whisk in the 1/3 cup of oil. Season the dressing to taste with salt and pepper.

　　

Step 3

Heat 2 inches of oil in a small, heavy saucepan over medium heat. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds. Using a slotted spoon, transfer the fried balls to paper towels to drain.

　　

Step 4

Toss the arugula in a large bowl with enough dressing to coat the leaves. Season the salad to taste with salt and pepper. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls. Serve immediately.

　　Everyday Pasta