Red, White and Blueberry Salad with Fireworks
Dressing
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
1 Walla Walla sweet onion, finely diced
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.
Fireworks 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.
