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Recipe Detail Page
Slice of Blue Salad
Summer 2011
This salad comes together in minutes. Having your cheesemonger slice the cheese for you means you’re already halfway there.
Makes 4 servings
¼ cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
Juice of ½ lemon
1 tsp (5 mL) fresh thyme, chopped
Salt and pepper
6 cups (1.5 L) watercress
4 generous slices ripe beefsteak tomato
½ small red onion, sliced into thin rounds
4 slices blue cheese, such as Roquefort or Bleu Bénédictin, each about 1½ oz (45 g)
1 To make the dressing, whisk the olive oil with the honey, Dijon mustard, lemon juice and thyme. Season with salt and a generous grinding of coarse black pepper. Place the watercress in a large bowl and toss with half of the dressing.
2 To serve, place 1 slice of tomato on each of 4 plates and divide the dressed watercress between them. Scatter each with red onion and top each plate with a slice of cheese. Spoon remaining dressing over the cheese and around the plate.
Makes 4 servings
