**found in April 2011, Food And Wine Magazine
Total Prep: 25 minutes
This is the perfect salad for those who LOVE Blue Cheese: wisk some cheese into the vinaigrette, then sprinkle more on top of the salad before serving.
1/2 cup walnuts
1 Tbsp. very finely chopped shallot
1 1/2 tsp. Dijon mustard
3 tbsp. Cider Vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 oz. blue cheese, crumbled
2 romaine hearts, quartered lengthwise and thinly sliced crosswise
1/2 fennel bulb, cored and finely chopped
2 carrots, finely chopped
1/2 seedless cucumber, seeded and cut into 1/2-inch dice
1 Fuji apple, cut into 1/2-inch dice
1 Hass avocado, cut into 1/2-inch dice
2 Tbsp. thinly shredded basil leaves
1. Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
2. In a large bowl, whisk the shallot with the Dijon mustard and cider vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.
Enjoy! xoxo Julie
Hi Julie,
ReplyDeleteJust wanted to let you know that blue cheese is an iffy food for a lot of us - since going gf I have yet to test it. Blue cheese is traditionally grown on bread - but I've read that most is now grown in other ways, and that most grown on bread tests very low for gluten. Still something to be aware of.
-Meghan
Hi Meghan,
ReplyDeleteTrue in certain cases. When I went gluten free, my nutritionist told me to stay away from soft cheeses because of the way they are processed. She said that Celiac's often have trouble with Blue Cheese and other soft cheeses. For a while I stayed away. But according to the Columbia Celiac Disease Center, they assure that cheese is naturally gluten free. On the occasion I do have it, and It does not bother me. I think in this situation you have to gauge your reaction or sensitivity. Thanks for the shout out! : )
Julie