Red, White and Blueberry Salad with Fireworks Dressing
from “Fresh from the Garden Cookbook" by Ann Lovejoy.
This time of year, everything is ripe and perfect for this salad, which I discovered while reading Fresh from the Garden Cookbook by Ann Lovejoy. It has become a favorite for our summer dinners. I served this at our recent family reunion, and folks seemed to like it. Yay!
Red, White and Blueberry Salad
4 cups young salad greens
1 bunch red arugula, stemmed
1 cup flat Italian parsley leaves
1 cup shredded fresh basil leaves
sweet onion, finely diced Walla Walla
1 cup finely diced extra-sharp white cheddar cheese
1 pint blueberries, stemmed
1 pint grape or cherry tomatoes, stemmed
In a salad bowl, toss the greens and herbs gently. Top with the onion, cheese, blueberries and tomatoes. Pass with the dressing.
½ cup virgin olive oil
½ - 1/3 cup cider vinegar or wine vinegar
1 cloves garlic, minced
1-2 teaspoons pureed chipotle chilies in adobo sauce OR Thai green curry sauce
Combine olive oil, vinegar and garlic in a covered jar and shake well. Add the pureed chipotles or Thai green curry to taste, starting with 1 teaspoon. You will have about 1 cup dressing. Save any remaining dressing for another use.
Note: I use whatever greens are in the garden… assorted lettuces, red romaine, red veined sorrel, red shiso. We tried balsamic vinegar in the dressing this last time, and it was tasty, although I prefer cider or red wine vinegar for this recipe. I’ve only used a Thai green curry paste, and have chipotle chilies on my shopping list to try next time.