Here we go! Here is the first recipe for Salad Days of Summer. I can’t remember how or why I found it, but I knew Charlie, my husband, would like it. And that is a win win in this house!
The first salad is Blue Cheese, Grape, Walnut and Romaine Salad.
This was a really easy salad to construct and even more fun to eat!
The crunch of the celery with the sweetness of the grapes, the salty creamy blue cheesy and then the walnuts! So good. It was a huge hit!
It made plenty and so I popped it into the fridge in an air tight food container. I didn’t over dress it as I don’t like a drenched salad, that way you can add more dressing to your taste and, usually, it can last another day without being totally wilted. The romaine is pretty hardy and everything else held its own.
I finished it off for lunch the next day and and was so happy to have a yummy, semi-healthy salad that I didn’t have to think about in my fridge!
There was lots of dressing left over and will pair well with many other green salads.
This is a totally keeper and will be making this again.
Next up this week we will be making:
Tuesday: Cauliflower Salad
Wednesday Healthy Mexican Corn Salad (click link for recipe)
Thursday: Watermelon Salad with Feta and Cucumber
Friday: Cucumber and Dill Pasta Salad (click link for recipe)
Saturday: Green Salad with Dijon Vinaigrette
Sunday: Butter Lettuce Salad with Avocado, Cucumber, and Pine nuts with a Lemon Vinaigrette
Check back for the recipes and please share your favorite salad recipes to be included in the next few weeks!
1⁄3 cup apple cider vinegar
1⁄3 cup olive oil
1⁄3 cup walnut oil
2 tbsp. crème fraîche
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
1 cup walnuts
1 lb. baby gem (romaine) lettuces or Bibb lettuce, torn into large pieces
1 head celery, inner stems and leaves only, stems thinly sliced and leaves left whole
1 1⁄2 cups halved green grapes
Flaky sea salt
3 oz. Danish Kornblomst or Stilton blue cheese
- In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
- In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes. (I used my toaster oven – put walnuts on tray and shook them a few times)
- Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
- Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.
I used romaine and would cut the pieces into smaller pieces next time.
There was lots of dressing left over that I stored in a jar in the fridge.
Keywords: Salad, Romaine, Grapes, Walnuts, Celery, Easy, Blue Cheese,