Weeknight Salad

Ingredients

A go-to recipe and method of preparation that is super easy, looks gorgeous on the plate and appeals to all ages and appetities.  The vinaigrette and juliennes can be made ahead and, like the berries and goat cheese crumbles (optional), stored in the fridge for last-minute assembly.  For all the same reasons, this is a practical and time-saving picnic and buffet item.

• Greens - one small handful per person.  Mixed, baby spinach, baby arugula, chopped romaine (use stainless teel or ceramic knife to cut romaine or it may discolour or bruise)
• Handful of rough-chopped fresh herbs (optional) if you have - lemon balm, mint, verbena)
• 1 pint grape or cherry tomatoes - halved
• 1/2 cup goat cheese crumbles - any flavour or variety.
• 1 ripe but firm pear, or apple (granny smith is a good choice)
• 1 pint whole blueberries, raspberries or blackberries; or sliced strawberries.
• 1-2 tablespoons finely snipped or chopped chives
• vinaigrette of choice made with excellent quality olive oil.

Methodology

For make-ahead, julienne pear or apple and dress immediately with enough vinaigrette to coat,  in a small glass or stainless steel bowl to prevent browning.  For how-to, see right or julienne in our C@H Kitchionary.

Cover and refrigerate until needed.  Portion whole greens and portion with chopped herbs if using and store in a plastic bag in the refrigerator. 

Crumble goat cheese, portion whole or sliced berries, halve tomatoes, snip chives, and store each item separately in fridge.

Just before serving, toss julienned pears or apple, with greens in large serving bowl.  Add more vinaigrette if desired.  Add berries and toss gently, add tomatoes and toss, add most of the chives and toss, add goat cheese in two batches but toss very gently so the crumbles stay whole and do not turn milky.  Garnish with remaining snipped chives. 

Serve immediately.

Submitted by:

C@H Kitchen