Recipe: Blue And Blue Salad
Watercress is one of my favorite greens, especially when its inherent peppery notes are paired with something tart or sweet. Blending the rind of the blue cheese in with the dressing lends a lush creaminess that’s reminiscent of a good Greek dressing. Beautiful crunch, beautiful colors and blueberries that pop in your mouth like caviar.
4-5 oz. blue cheese
5 tablespoon blueberry butter or jam
2 cups watercress
½ teaspoon salt
¼ cup fresh blueberries plus more for garnishing
½ teaspoon coarse ground black pepper
4 tablespoon white balsamic vinegar
8 tablespoon olive oil
1 cup red cabbage slivers (plus outer leaves for presentation)
I like to use a nice slice of blue cheese and separate the rind from the more crumbly center. Reserve the crumbly bits for garnishing the salad at the end.
In a food processor, combine the rind portion of the cheese, blueberry butter, salt, 1/4 cup blueberries, pepper, vinegar, & oil. Pulse together until the dressing is smooth and creamy.
Now simply combine the watercress, shaved red cabbage, and enough dressing to gently coat it all. Garnish with blueberries and blue cheese crumbles. I like to serve the salad in one of the cupped outer leaves of the red cabbage. Any remaining dressing can be used as a tart dip for crudités.
4-5 oz. blue cheese
5 tablespoon blueberry butter or jam
2 cups watercress
½ teaspoon salt
¼ cup fresh blueberries plus more for garnishing
½ teaspoon coarse ground black pepper
4 tablespoon white balsamic vinegar
8 tablespoon olive oil
1 cup red cabbage slivers (plus outer leaves for presentation)
I like to use a nice slice of blue cheese and separate the rind from the more crumbly center. Reserve the crumbly bits for garnishing the salad at the end.
In a food processor, combine the rind portion of the cheese, blueberry butter, salt, 1/4 cup blueberries, pepper, vinegar, & oil. Pulse together until the dressing is smooth and creamy.
Now simply combine the watercress, shaved red cabbage, and enough dressing to gently coat it all. Garnish with blueberries and blue cheese crumbles. I like to serve the salad in one of the cupped outer leaves of the red cabbage. Any remaining dressing can be used as a tart dip for crudités.
