Bleu Cheese, Walnut, and WOW salad
By Poog • 17:43 on Wednesday, February 12, 2003 • Comment
This is a dinner salad. It’s savory and complex and stands alone, with just a bit of baguette to keep it company. This salad was the salad that made me love bleu cheese. This salad was the salad that opened my salad horizons.
- ~3 oz crumbled Bleu cheese
- 1/2 C walnut pieces
- Greens - mesclun or spinach preferred
- 1 red onion, diced
- 1/4 C dried cranberries
- 1 avocado, when not too expensive
- 1 C raw broccoli, chopped
- 1/2 C carrots, chopped (I use mini carrots - they keep better between salads)
- 2 tomatoes, chopped
- balsamic vinegar
- 2 cloves garlic
- X-virgin olive oil
- Melt a tablespoon of butter in a skillet and add a teaspoon of brown sugar. Once it dissolves completely, add walnuts and stir until completely coated. Keep stirring, 3 minutes or until walnuts are hot through and that lovely roasted nut smell is coming up. Cool walnuts.
- What we generally do with this salad is to serve it in two bowls: one for the greens, and one for everything else. That way, if you don’t eat it all in one sitting, you can store the leftovers without them getting nasty. If you’re serving this to guests, however, combine everything together & add the dressing, as separate bowls confuse people.
- Mix dressing in separate bowl - balsamic, olive oil, and crushed garlic
- Drizzle lightly with dressing - yum!
- Eat with crusty bread. Mmmmm.
Thanks to Bill Stevenson.