June 4, 2010

Cheese and onion salad with a creamy chive dressing

As the weather continues to warm, I'm trying to incorporate at least one salad dinner into our week. This cheese and onion salad is a recipe from Jamie Oliver's cookbook Jamie at Home. I really enjoy this cookbook. It's full of seasonal recipes and beautiful photography. I changed the recipe slightly and, as I frequently do, bumped the quantities down for two people. As with other salads I've posted in the past, I don't really give a lot of quantities in the recipe though. This is because you can make a huge salad for a main dish or make this as a side or light lunch. All you really need to know is what goes in it!

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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