What is the one thing that you can never get yourself to order when eating out? For me, lasagna and wedge salad have to be my most craved but rarely ordered dishes. Growing up, we were always encouraged to try new or complicated dishes when eating out. This has stuck with me unless it’s one of those comfort foods that you can’t live without- but that story will be for another time.
Wedge Salad with Gorgonzola, Blueberries and Walnuts
Prep time:
Cook time:
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
Growing up, we were always encouraged to try new or complicated dishes when eating out. This has stuck with me unless it’s one of those comfort foods that you can’t live without- but that story will be for another time.
Ingredients
- 1 whole iceberg lettuce
- 2 small gem lettuces
- 1/4 cup walnuts, roughly chopped
- Handful of blueberries, halved
- 50g Gorgonzola cheese (or any crumbly blue cheese you prefer), crumbled
- Micro greens for garnish (optional)
- Vinaigrette (1 vinegar to 3 olive oil and Dijon or see below)
For the vinaigrette
- 1 small shallot, halved
- 3-4 garlic cloves
- 2 tsp mild honey
- 1/3 cup apple cider vinegar
- 1 cup extra virgin olive oil
- 4 tbsp Dijon mustard
- 1 tsp dried oregano, or thyme
- 1/2 tsp black pepper powder
- 1/2 a small can anchovies , without the oil
- 2 tsp salt
Method
To assemble
- 1)
Wash and dry the lettuces. Cut the iceberg into quarters and quarter the gem lettuces.
- 2)
Arrange the lettuce quarters on serving plates.
- 3)
Sprinkle Gorgonzola and walnuts over the gem lettuce.
- 4)
Add blueberries and micro greens.
- 5)
Serve with vinaigrette dressing on the side.
For the vinaigrette
- 1)
Blend everything in a food blender.
- 2)
Transfer to a small glass bottle, cover and keep in the fridge for up to 1 week.