Shades of Green Chopped Salad
I love combining sweet and savory in salads and that is where the idea for this dish came from. Dried fruits and nuts are a must in most of my salads, I love the texture and crunch they have and the wonderful contrast they give to the freshness of fruits and vegetables.
Dovetailing Tip: Make enough extra salad, omitting the avocados, gorgonzola cheese, pistachio nuts, and raisins. Save to use in Meal 3, Spicy Thai Pork Tenderloin Salad.
|1||small clove garlic|
|2 tablespoons||champagne vinegar|
|1 teaspoon||creme fraiche|
|1 tablespoon||chopped chives|
|2 tablespoons||extra-virgin olive oil|
|sea salt and black pepper, to taste|
|1||granny smith apple, chopped|
|1||hass avocado, chopped|
|1 tablespoon||freshly squeezed lemon juice|
|1/2||english cucumber, chopped|
|1/4 cup||chopped pistachio nut|
|1/4 cup||green raisins|
|1/2||gorgonzola cheese, crumbled, at room temperature|
|chive dressing (recipe above)|
|salt and black pepper, if necessary|
|chopped chives, for garnish, optional|
In a blender, add in the garlic, Champagne vinegar, creme fraiche, honey, chives, salt, and pepper. Blend until combined.
With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.
Toss the apple and avocado in the lemon juice so they don't oxidize. Then, combine all of the ingredients in a bowl and toss with the chive dressing. You may not have to use all of the dressing, it depends on how you like your salad. I don't like mine too wet. If necessary, add extra salt and pepper. Garnish with some chopped chives. This salad can be made up to 3-4 hours in advance. If you are making the salad in advance add in the room temperature gorgonzola when you serve the salad.