You might wonder: Is four cloves of garlic in the salad dressing a bit much? Not if you like garlic. It’s tangy, pungent bite brings out the best in blue cheese.
Avocado, Tomato & Blue Cheese With Savory Blue Cheese Dressing
25 min
| Serves 6 |
255 calories per serving
Ingredients
Salad
- 1 medium head Napa cabbage
- 1 medium head radicchio
- 2 small Haas avocados
- 2 on-the-vine or other sweet, flavorful tomatoes
- 2 ounces hard, aged blue cheese such as Danish or Saga blue
- Optional: 1/2 – 2/3 cup salted croutons
Dressing
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- Juice of 1/2 small lemon
- 2 ounces hard, aged blue cheese such as Danish or Saga
- 4 small cloves garlic, smashed or minced
- Several grinds of fresh pepper
Directions
Prepare salad ingredients: Tear or chop radicchio and napa cabbage into salad size pieces, discarding the thick, fibrous stems. Transfer to the colander of a salad spinner and rinse well with cold water. Spin dry, and set aside. Cut the tomatoes and avocado into roughly 1/2 inch pieces. Slice the blue cheese into very thin pieces, about 1 inch square.
Make the dressing: In a blender, combine all of the dressing ingredients and mix until smooth. Note: Extra dressing keeps, refrigerated, for a week and is luscious with any combination of salad greens as well as roasted beets, apples, grapes or strawberries.
Assemble the salad: Transfer all of the salad ingredients to a serving bowl, reserving about half the tomatoes, avocado, blue cheese and croutons (optional) for garnish. Toss the salad with a light coating of the dressing. Garnish with the reserved ingredients. Drizzle additional dressing on the salad, if desired. Grind a bit of pepper over the salad; serve, and enjoy!
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