spinner
Food & Wine
© Melanie Acevedo

Tell Us What You Think

Favorite-Flavors Salad

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Favorite-Flavors Salad

  • fast FAST
SERVES: 4
ingredients
  • 1 cup walnut pieces
  • 1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
  • 1/2 pound Roquefort or other blue cheese, crumbled
  • 1/4 cup wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup mild oil, such as canola
  • 1 head romaine lettuce (about 1 1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
  • 2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
  • 1 cup drained cocktail onions
  • 1 avocado, preferably Hass, cut into 1/2-inch dice
  • 1 pear, peeled, cored, and sliced
directions
  1. In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
  2. Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.
  3. Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing. Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.
  4. Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
wine recommendation There's only one grape we can think of that can handle blue cheese, walnuts, avocado, and vinegar. Riesling it is, and an off-dry kabinett from Germany's Mosel is the one you want.

Search for easy-to-find soft, off-dry riesling
Recipe by Quick From Scratch Vegetable Main Dishes
This recipe originally appeared in January, 1998.