Wednesday, 15 June 2016

Radish & Blue Cheese Salad

Not too much to say about this; it's a quick and simple salad that plays off the bite and crunch of radishes against the creamy but assertive flavour of blue cheese. 'Tis good.

2 servings
15 minutes prep time

Radish & Blue Cheese Salad

Make the Dressing:
3 tablespoons sunflower seed oil
4 tablespoons apple cider vinegar
salt & freshly ground black pepper to taste
1 teaspoon Worcestershire sauce

Shake together in a small jar or whisk in a bowl.

Make the Salad:
4 cups mixed salad greens
1 small bunch (10 to 12) radishes
6 to 8 small button mushrooms
AND/OR 1 small greenhouse cucumber
60 grams (2 ounces) blue cheese
1/4 cup toasted sunflower seeds OR pepitas (pumpkin seeds)

Wash, trim, and tear or chop up the salad greens. If your radish greens are nice and fresh, you can use some of them as part of the greens. Dry them well and arrange them in salad bowl(s).

Clean, trim and slice the radishes, the mushrooms, and the cucumber. Arrange them over the salad(s), and sprinkle over them the crumbled blue cheese and the sunflower seeds or pepitas. Toss with the dressing.

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