dinner

Crunchy, Creamy Green Salad

Recipe by: Noreen Wasti

GF

VG

Time: 15 minutes
SERVINGS: 4
  • Crunchy, Creamy Green Salad
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Brightland's Chef in Residence, Noreen Wasti, has shared the recipe for a crunchy, vibrant spring salad full of greenery and dressed with our Foolproof Salad Dressing Capsule.

"Spring is here, mostly hypothetically in my kitchen, while it’s pouring and grey outdoors today. This bright, green salad has me looking forward to a new season — crunchy butter lettuce, thinly sliced radishes and cucumber with big chunks of gorgonzola and toasted pecans."

"This is an everyday salad you’ll find yourself eating all the way to the end of summer, make it a meal with your favorite protein — grilled fish or flank steak, soft boiled eggs, avocado...it all works." -Noreen Wasti

Ingredients

For the vinaigrette

For the salad

  • 1 head of butter lettuce
  • Handful thinly sliced cucumber
  • Handful thinly sliced radish
  • 1/4 cup toasted chopped pecans
  • 4 ounces gorgonzola cheese, at room temperature
  • Cracked black pepper

Instructions

For the vinaigrette

  1. In a small bowl whisk the garlic, dijon mustard, sour cream, buttermilk, and Parasol Champagne Vinegar till combined.
  2. Add in Alive Extra Virgin Olive Oil and whisk with vigor till creamy and emulsified.
  3. Season to taste with salt & pepper.

For the salad

  1. Remove the core from the butter lettuce and arrange the leaves on a serving platter.
  2. Drizzle the vinaigrette evenly over every leaf.
  3. Add the cucumber and radish slices on top with big chunks of gorgonzola cheese and the toasted pecans.

What You'll Need

The Foolproof Salad Dressing Bundle

$70 — ADD TO BAGBUY
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