Cheese and onion salad
1 small shallot (per salad), peeled and very thinly sliced
sea salt
red (or white) wine vinegar
romaine lettuce (or other crispy lettuce)
baby salad greens of your choice
blue cheese, crumbled
walnuts, lightly toasted
Place the shallots in a small bowl along with some salt and vinegar to cover the shallots. This will make a quick pickle. Let them marinade while you make the rest of the salad and dressing. Combine all of the lettuces, blue cheese, and walnuts on each salad plate. Then make the dressing as follows.
creamy chive dressing:
two parts creme fraiche
1 part red wine vinegar
dash of extra virgin olive oil
dash of sea salt
freshly ground black pepper
fresh chives, finely chopped
Combine all of the above ingredients in a bowl and whisk together. Refrigerate until ready to serve (you may want to whisk it up again before using).
After at least 10 minutes (30 is better!), drain the shallots and give them a squeeze in your hands to remove all the extra liquid. Spread them out amongst your salads and top with the dressing. Enjoy!
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