Location: Home > food > A restaurant salad at home
A restaurant salad at homePosted Aug 4th 2007 12:43PM by Marisa McClellanFiled under: Dinner, Vegetables, Nuts/seeds, Cheese, How ToWould you take a look at that salad? A tangle of baby arugula, tossed with a balsamic vinaigrette. Steamed beets sliced into thin half-moons. A sprinkling of chopped toasted almonds and a crumbling of Gorgonzola cheese. It's enough to give a girl palpatations. I am addicted to this salad. I make several variations on it, but alway go back to the same formula, starting with the base of baby greens and sliced beets. I mix up the nuts (but I always toast them) and the cheese, sometimes replacing the balsamic with a toasted sesame oil dressing instead. Occasionally, if I'm feeling wild, I'll toss in some shaved red onion for kick. There is something about the creamy cheese, that takes on a pink tinge from the beets, the softness of it followed by the crunch of the nuts. It feels like a restaurant salad (in fact, a salad at Tria was my inspiration), but it's so easy that you'll kick yourself and wonder why you didn't think of it on your own.
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