Here's my second post for this month's Weekend Cookbook Challenge. It's being hosted by Mr. Mike. He has chosen Salad, and seriously, where he lives there must be actual summer, actual warm weather, cause we sure aren't having much of that here. But in theory, if I did live somewhere where it got warm, or even hot, I would want to eat a salad. Earlier this month I shared a yummy peaches and greens salad that would be soooooo wonderful on a hot day. And today I have a salad to share with you that comes from Jamie Oliver and was inspired by a trip to the Farmers Market.
I love going to the Farmers Market downtown every Saturday morning. It's one of the things I look forward to every week. I love going downtown and seeing the flowers in the park by the market. I like to see what everyone is selling. I like chatting with the vendors and hearing them talk up their wares. I love getting my weekly bannock fix. And I love filling up my bag with fresh local grub to eat during the week while I wait for the next market.
About two weeks ago a new stand appeared at the market, selling organic greens, herbs, sprouts and spices. I bought a bag of organic mixed greens, herbs and flowers. I remembered a salad I'd seen in Jamie Oliver's latest book Jamie At Home where he used a whole bunch of different lettuces, and I figured this would be perfect.
Walnut and Cheese Greens
adapted from Jamie At Home
I started by slicing 6 shallots as thinly as I could. I tossed them with my fingers to separate the rings, then marinated them for about 4 hours with 1 TB salt and 1/2 cup white wine vinegar.
When it was getting close to time to eat I made the dressing. I put 4 TB olive oil, 2 TB sour cream, 1 TB honey, 1 TB red wine vinegar, and some salt and pepper in a jar. And I shook it.
I washed and spun dry the greens from the market. It was a really interesting combination. Probably 4 different kinds of lettuce, edible flowers, dill, parsley.....who knows what else. I had about 6 cups of greens.
Then I added about 1/2 cup of toasted walnuts, and 100 grams of this really cool cheese we found at the store - a blue brie cheese. I really liked it - both mildly stinky and creamy.
I removed the shallots from their brine and squeezed out the vinegar, and sprinkled the shallots over the salad.
Added the dressing.
Toss.
Delicious, delicious, delicious! The dressing and the cheese were heavenly. The salad mix was a little too heavy on the parsley for me, but I just picked out most of it and it was wonderful. 4 of us polished off almost the whole bowl. I will make this again and again and play with the greens every time.
Need a cool summer salad? Give this a try. Want to join us for WCC this month? Get your post to Mike by June 29.
I love going to the Farmers Market downtown every Saturday morning. It's one of the things I look forward to every week. I love going downtown and seeing the flowers in the park by the market. I like to see what everyone is selling. I like chatting with the vendors and hearing them talk up their wares. I love getting my weekly bannock fix. And I love filling up my bag with fresh local grub to eat during the week while I wait for the next market.
About two weeks ago a new stand appeared at the market, selling organic greens, herbs, sprouts and spices. I bought a bag of organic mixed greens, herbs and flowers. I remembered a salad I'd seen in Jamie Oliver's latest book Jamie At Home where he used a whole bunch of different lettuces, and I figured this would be perfect.
Walnut and Cheese Greens
adapted from Jamie At Home
I started by slicing 6 shallots as thinly as I could. I tossed them with my fingers to separate the rings, then marinated them for about 4 hours with 1 TB salt and 1/2 cup white wine vinegar.
When it was getting close to time to eat I made the dressing. I put 4 TB olive oil, 2 TB sour cream, 1 TB honey, 1 TB red wine vinegar, and some salt and pepper in a jar. And I shook it.
I washed and spun dry the greens from the market. It was a really interesting combination. Probably 4 different kinds of lettuce, edible flowers, dill, parsley.....who knows what else. I had about 6 cups of greens.
Then I added about 1/2 cup of toasted walnuts, and 100 grams of this really cool cheese we found at the store - a blue brie cheese. I really liked it - both mildly stinky and creamy.
I removed the shallots from their brine and squeezed out the vinegar, and sprinkled the shallots over the salad.
Added the dressing.
Toss.
Delicious, delicious, delicious! The dressing and the cheese were heavenly. The salad mix was a little too heavy on the parsley for me, but I just picked out most of it and it was wonderful. 4 of us polished off almost the whole bowl. I will make this again and again and play with the greens every time.
Need a cool summer salad? Give this a try. Want to join us for WCC this month? Get your post to Mike by June 29.
6 comments:
That is such a nice little trick, the marinating of the onions, I must try that!
Ilva - they were really wonderful. Much nicer than just regular shallots thrown in a salad. Mellower but still crisp.
You probably have your hot weather now..today it is 32 her in K-town...perfect weather for your salad:D
BV - We hit 34 at our house yesterday and are supposed to get up to 37 today. What a change from what we've been having.
34? 37? In a Fahrenheit world, that's just above freezing! I'd say we American's need to get with the rest of the world, but I doubt we will. Anyway, the salad is very interesting, a cool mix of flavors and textures. Thanks for the second post!
Wow! How yummy & simple is that. Must go eat salad now! :D
Stop by for a few bites of My Big Fat Greek Salad: http://anapronaday.blogspot.com/2008/03/my-big-fat-greek-salad_21.html
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