We set out to make a cobb salad but got distracted by some of our favorite nibbles -- slices of pear, toasted walnuts, pickled onions. The result is a salad that's so much fun you barely notice it's a well-balanced meal. For a dramatic presentation, arrange the ingredients in strips over the lettuce, cobb-salad style, then toss the salad at the table.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.

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  • Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.

  • Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing. Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.

  • Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.

  • Wine Recommendation: There's only one grape we can think of that can handle blue cheese, walnuts, avocado, and vinegar. Riesling it is, and an off-dry kabinett from Germany's Mosel is the one you want.

Source

Quick from Scratch Vegetable Main Dishes

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