I keep asking myself, on a daily basis, if I will ever be able to complete this “one year, 300 salads” challenge.
I believe that the key to doing it is by keeping it simple, and by preparing bigger quantities than I actually need for one day’s salad, so I can use them in the next day’s salad. When I say preparing, I am referring to picking and washing greens, slicing veggies and fruits, boiling pasta or asparagus, roasting vegetables, etc…
Like for example, when I prepared the Caramelized Tomatoes and Pomegranate Salad, I did use some leftover caramelized tomatoes and the dressing from my previous salad, Caramelized Cherry Tomato and Broccoli Salad .
For today’s salad, I wanted to prepare a light yet filling salad, as I am having it next to a small main portion.
I lately had a delicious salad in a bar, and I wanted to recreate it, but in a lighter version, as the blue cheese was too strong in it. Its main ingredients were baby spinach, sun-dried tomatoes, blue cheese and caramelized walnuts, and it was decorated with a couple of endives leaves (chicory).
Here’s my version:
I removed the crumbled blue cheese and only used a blue cheese dressing (home-made, of course). I also added sliced endives to the spinach, substituted regular walnuts for caramelized walnuts and added some apple slices for a hint of sweetness, to balance the bitterness of the endives.
I do confess that I missed the caramelized nuts, but it was still very good. Here’s the recipe
Spinach and Endives Salad with Blue Cheese and Sun-dried Tomatoes
- 1½ cups baby spinach
- 4 Belgian endives leaves, sliced
- ¼ cup sun-dried tomatoes cut into thin slices
- ¼ cup toasted walnuts, chopped
- 1 small granny smith apple, cut into thin slices
To prepare the dressing:
- 25 g blue cheese
- 1/2 lemon, juiced
- 1 tbsp olive oil
- Salt and white pepper to taste
- Combine all salad ingredients in a bowl.
- To prepare the dressing: crumble the blue cheese with a fork. Add the lemon juice and mix until well until crumbs disappear, then add the olive oil and mix again. Season the salad with salt and white pepper to taste. If you think the dressing is too thick, you can thin it with some water. Pour dressing over the salad and serve immediately.