Tossed Salad for Your Beefcake Lunch
All of you know how much a tossed salad is appreciated in these parts, even just tossing it. This was taken from JBF for your salad tossing pleasure.
Pear and Stilton Salad
Adapted from a recipe by
Wayne Johnson
Andaluca
Seattle
The salad dressing calls for an unusual ingredient, tomato granules, dried tomato powder, which is available from www.gilroyfoods.com, adds the taste of sun-dried tomatoes to the dressing.
Dressing:
1/2 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon tomato granules
3/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 small shallot, finely chopped
1/2 clove garlic, finely chopped
Salad:
6 cups mesclun, washed and dried
Salad dressing to taste (see above)
3 pears, cored and sliced
6 tablespoons chopped toasted hazelnuts
2 tablespoons finely chopped chives
1/2 cup crumbled Stilton
To make the salad dressing, in a small bowl stir together the balsamic vinegar, salt, and the tomato granules, until the salt and granules are dissolved. Continue whisking, while you pour in the olive oil in a slow stream until the mixture thickens and emulsifies. Stir in the remaining ingredients and check the seasoning. The dressing will keep in the refrigerator in a tightly closed container for up to one week.
For the salad, place the mesclun in a large bowl. Toss the greens with the dressing. Arrange pears over the top of the greens, then garnish with hazelnuts, chives, and Stilton.
Pear and Stilton Salad
Adapted from a recipe by
Wayne Johnson
Andaluca
Seattle
The salad dressing calls for an unusual ingredient, tomato granules, dried tomato powder, which is available from www.gilroyfoods.com, adds the taste of sun-dried tomatoes to the dressing.
Dressing:
1/2 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon tomato granules
3/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 small shallot, finely chopped
1/2 clove garlic, finely chopped
Salad:
6 cups mesclun, washed and dried
Salad dressing to taste (see above)
3 pears, cored and sliced
6 tablespoons chopped toasted hazelnuts
2 tablespoons finely chopped chives
1/2 cup crumbled Stilton
To make the salad dressing, in a small bowl stir together the balsamic vinegar, salt, and the tomato granules, until the salt and granules are dissolved. Continue whisking, while you pour in the olive oil in a slow stream until the mixture thickens and emulsifies. Stir in the remaining ingredients and check the seasoning. The dressing will keep in the refrigerator in a tightly closed container for up to one week.
For the salad, place the mesclun in a large bowl. Toss the greens with the dressing. Arrange pears over the top of the greens, then garnish with hazelnuts, chives, and Stilton.
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