The pleasure in a really tasty salad.
I’m no Top Chef. I’m not even a great Sous Chef. I usually make my place in the kitchen as any chef’s favourite companion, the Taste Tester! I LOVE food and I LOVE to eat really good food. So, when I do make something successfully delicious, I’m super pleased…even if it’s just a salad.
We had family Thanksgiving dinner tonight and I made an Apple Fig Walnut Blue Cheese Salad. A proud medley of three different recipes I found online, it was a huge hit! And for my fellow meat lovers out there, don’t you find that you can eat more meat when you eat more salad? So enjoyable, functional and nutritional, it was the perfect complement to the massive meal prepared by Mommy Dearest — Traditional turkey with gravy and cranberry sauce, Chinese sticky rice stuffing with shitake mushroms, butternut squash soup, sweet potatoes, cauliflower-potato mash, green beans, baked tomatoes, fresh baked bread, apple pie, vanilla ice cream…I just digressed into a food coma.
Apple Fig Walnut Blue Cheese Salad
3 Gala Apples thinly sliced
10-12 Figs sliced into sixths
1 cup Gingered Walnuts (see below)
Crumbled Blue Cheese
White Wine Vinegar
Dressing: Whisk together. 1/2 cup Olive Oil. 1 tbsp White Wine Vinegar. 1 tbsp Lemon Juice. 2 tsp Dijon Mustard. A few drops of Honey. Dash of Pepper. Dash of Dried Oregano.
Gingered Walnuts: Whisk together 1 tbsp Olive Oil, 1 tsp Soy Sauce, 1/4 tsp Ground Ginger. Pour on 1 cup Chopped Walnuts, stirring to coat with mixture. Spread nuts in a single layer on baking pan and bake at 250 degrees for 30 minutes, stirring occasionally until nuts are crisp and browned. Let cool on paper towel.
Toss together Apples, Figs, Gingered Walnuts, Blue Cheese, and Mixed Greens with Dressing and enjoy! You likey?
Three more days of gluttony ahead. Eat, drink and be merry. Happy Thanksgiving!