One (or Many?) Great Salad: Variations On a Modern Favorite
For Blue Cheese use St. Auger, Stilton, Roquefort or Saga OR
Parmesan Reggiano - only! No California or Wisconsin parmesan need apply!
Toasted Nuts
Walnuts and blue cheese go great together OR
Pecans pair well with goat cheese (for a special
occasion, caramelize the pecans. Fabulous!) OR
Almonds for a simple and lighter flavor OR
Pine Nuts go well with Parmesan
Vinaigrette Dressing
The original salad recipe had a Sherry Wine Vinaigrette.
Spanish Sherry Vinegar is a great addition to anyone's
pantry. It has a flavorful and sweet taste and is a
cheaper alternative to quality Basalmic Vinegars.
The dressing should have vinegar, salt, pepper, perhaps a
little garlic (not much!), perhaps some chopped fresh
herb (something mild like thyme or parsley).
Use a mild oil or a mixture. For the mild safflower or
Canola work well. A splash of extra virgin olive,
hazelnut or avocado will add richness and complexity.
Pour the vinegar into a bowl, add salt, fresh ground
pepper, any herb and maybe rub the inside of the bowl
with a sliced garlic clove. Mix well and start drizzling
in oil as you whisk. Taste often and stop adding oil when
the vinegar no longer has a bite to it.
Serving the Salad
Toss the greens with a little of the dressing.
Make a bed of greens on each plate or a large platter.
Place the fruit decoratively over the greens.
Sprinkle on the cheese and then the nuts.
Drizzle more dressing over the top.
Grind a little pepper over the top.
Voila! Serve, enjoy, savor the compliments and don't forget to critique for next time!
Enjoy!
--Culinary Vixen