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
A New Take
February 24, 2020
My favorite Winter salad usually shows up at Thanksgiving and Christmas and perhaps again at the New Year. It’s a simple combination of Frisee’, Bosc Pear, Red Onion, Blue Cheese and toasted Walnuts lightly dressed in a vinaigrette of Olive Oil, Lemon Juice and a touch of Garlic. While I love it’s combination of seasonal ingredients it seems like it’s always been allocated to the category of ” holiday “. While craving it recently, and having no luck finding Frisee’ at the market, I decided to switch it up a bit and substituted Shaved Brussels Sprouts for the greens and have it as an entree salad one night for dinner. The surprise I didn’t see coming is that it’s almost better than the original. Then a few days later I switched it up again using Honeycrisp Apple for the Pear, Maple Cayenne Glazed Walnuts and an even simpler dressing of Olive Oil, Apple Cider Vinegar with a splash of a Maple Syrup. Again…success. Good thing there is plenty of Winter left to add this salad to the weekly rotation.
No measuring 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…sweet, savory, creamy and crunchy.
The simplest recipe ever for Maple Cayenne Glazed Walnuts can be found here. https://simplequietmodern.com/2013/11/30/mmmm-maplely/
photos: gp
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