The Oceanaire Seafood Room has a salad with Belgian Endive, Granny Smith Apple, shaved celery and toasted walnuts. I had the salad in Seattle, and thought I'd remembered a blue cheese dressing, but when I checked their menu, it was actually a creamy lemon dressing. Still, I wanted the salad with blue cheese- I remembered it that way, even if it never existed- so I made it just that way.
Ingredients
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup buttermilk
1/4 cup blue cheese crumbles
1/2 t garlic powder
kosher salt
fresh ground black pepper
2 stalks celery, shaved with a vegetable peeler
1/2 Granny Smith Apple, sliced thin
1 belgian endive, leaves separated
1/4 c toasted walnuts
Mix the first seven ingredients together in a small bowl to make the dressing. Prepare the endive and shave the celery before slicing the apples. Toss endive, celery and apples in the dressing, making sure the apples are well coated to avoid browning. Plate the salad, top with walnuts fresh ground black pepper, and serve immediately. Serves 2.
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