Recipe for salad greens with blue cheese, walnuts, and cranberries
Serves 8
The rice vinegar dressing here is tossed with several kinds of greens, walnuts, cranberries, and crumbled blue cheese. Dress the salad right before you serve it so the greens stay crisp.
DRESSING
¼cup sweetened rice vinegar1teaspoon orange liqueur such as Grand Marnier½teaspoon lemon juiceSalt and pepper, to taste1tablespoon olive oil
1. In a bowl, whisk together vinegar, liqueur, lemon juice, salt, and pepper.
2. Add the olive oil in a slow stream, whisking constantly. Taste for seasoning and add more salt and pepper, if you like.
SALAD
½cup walnut halves, coarsely chopped½head red leaf or leaf lettuce, cored and torn up1romaine heart, cored and torn up1head frisee, torn up5ounces mixed baby greens or mesclun½cup dried cranberries½cup blue cheese, crumbledSalt and pepper, to taste
1. In a skillet, toast the walnuts, shaking the pan constantly, for 8 to 10 minutes, or until fragrant; set aside to cool.
2. In a serving bowl, combine the leaf lettuce, romaine, frisee, and baby greens or mesclun. Add the walnuts, cranberries, and dressing. Toss well. Top with blue cheese. Taste for seasoning and add more salt and pepper, if you like. Valerie Ryan. Adapted from “Santa Fe Kitchens: Delicious
Recipes From the Southwest’’
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com