Sunday, 30 November 2014

Green Vegetable Salad with Blue Cheese and Walnuts

Green vegetables, blanched or lightly cooked make a simple leaf salad more interesting. This salad is more substantial and easily adapted to whatever vegetables you like. I used lettuce leaves, beans and some asparagus from the garden and added some additional asparagus and broccolini. It is important not to over cook the vegetables. Cos, butter and mignonette lettuces are my preferred, a little rocket adds a peppery touch. I keep a packet of Blue Castello cheese in the fridge for dishes such as this.

To make this salad allow per person

A small handful of leaves
3-4 green beans
3 asparagus spears
2 broccolini spears

1/2 - 1 cup walnuts, toasted
1/2 -1 wedge of soft, creamy blue cheese, cut into small pieces

Salad Dressing
1 tablespoon mayonnaise
1 tablespoon walnut oil
1 tablespoon lemon juice
1 clove garlic, crushed
salt and pepper

Mix / shake the  ingredients together

Or use a commercial dressing

To Make the Salad

Wash all vegetables, trim and blanch. Rinse in cold water.

Wash leaves, dry in a salad spinner or pat dry with paper towel or clean tea towel.

Place leaves on the bottom of the serving dish.

Pile vegetables on top of the leaves, making sure that they are mixed and evenly distributed across the salad.

Scatter small pieces of cheese and toasted walnuts over the salad.

Drizzle with dressing.

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