Love Potion Salad
Source of Recipe: Diane Mott Davidson in “Crunch Time”
A really good and different salad. The dressing is rich flavored with characteristics of both a vinaigrette and a creamy dressing.
1 oz. pine nuts, toasted
4 cups baby field greens
1 lb. grape tomatoes, halved
1/2 cup bleu cheese crumbles
1 tsp. minced garlic
2 tsp. minced shallot
1 Tbsp. mayonnaise
1 Tbsp. Dijon
1 Tbsp. finely minced fresh basil
3 Tbsp. balsamic vinegar
2 Tbsp. freshly grated Parmesan cheese
Salt and pepper, to taste
1 cup extra-virgin olive oil
Put the first 7 ingredients, plus salt and pepper in a blender and blend to puree. Scrape down the sides of the jar, as needed. When completely pureed, remove the plastic cap inside of the lid and replace the lid. While running on low, slowly pour in the olive oil. When emulsified, stop and pour into a jar or bottle. This will make much more than you need for this salad (which will only use about 1/4 cup), but you can use it on any green salad and will store well for a couple of weeks. You can refrigerate this if you are not using it right away, but it needs to come to room temperature before dressing the salad because the olive oil will solidify in the fridge.
BUILDING THE SALAD:
You can do one big bowl, or separate salad plates. I prefer the individual plates, because this is such a pretty salad. Place the greens and tomatoes in a bowl and top with about 1/4 cup dressing. Toss well. Divide the dressed greens between 4 plates and top with the bleu cheese crumbles and pine nuts. Serves 4
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