Chopped,
September 3, 2024
but not too chopped. My favorite Fall/Winter salad stepping into the queue now that it’s September. Great for lunch or as a main for dinner this salad has it all; sweet savory, crunchy and creamy. An adaptation of my ” go to” holiday salad of frisee’ , Bosc pear, walnuts and blue cheese, this take starts with a perfect fall base of shaved Brussels Sprouts. Add in some red onion, blue cheese or gorgonzola, julienne Bosc pear and a bit of candied walnuts. The simple dressing of olive oil, apple cider vinegar, a hint of garlic and a tablespoon of maple syrup finishes it off perfectly. No measuring needed here, add as much or as little of each as you’d like. Cutting the pears or apples into small batons compliment the thinly shaved Brussels Sprouts and red onion. Keeping the blue cheese chunky and the Walnut halves quartered results in sort of chunky chopped salad that hits all the right notes. Lunch for one, supper for two or a large platterful for a group, I’m sure this salad will pop up in your rotation as often as it does mine.
photos: gp
Quinoa, Kale and Pear Salad
August 6, 2014
How can you not be inspired when you spot a pear like this at the market? And, with that you have the start of a 5 ingredient / 5 minute salad, barely needs a recipe. Crunchy, protein packed, phytonutrient rich, slightly sweet and a little bit salty. The simplequietmodern way to pack a lunch. OK…who’s hungry?
I’ve tried to re-create here a similar salad that I love from Simply Good Kitchen. This is so good and so simple that I might just be dragging this into the Fall by adjusting it a bit. Adding a touch of walnut oil to the vinaigrette and swapping out the pistachios for toasted walnuts could be the ticket. A bit of blue cheese couldn’t hurt either.
simplequietmodern 