Wednesday, February 11, 2009
What's Cooking Wednesday: Parisian Roquefort Walnut Salad
Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.
We're finally beginning to thaw here in Michigan. We've had truly glorious weather this week, and last week the temperatures began to creep up.
During early spring, my thoughts run towards Paris.
I had the great good fortune to be able to go to Paris several times in my 20s. Good fortune and perseverance - like an addict, I would make enough money until I could get my next "fix".
There are still aspects that feel like home there for me, and there are things I miss on a daily basis. Sadly, some of those things that I miss are missed by Parisians, as well, because Paris, like all other places in our superannuated world, is changing rapidly.
One thing that hasn't changed, however, is the relatively cheap salad that you can get at most bistros. It's a simple combination - romaine, blue cheese, walnuts tossed together in a basic vinaigrette. Add a bit of baguette and you have a delicious meal, if you're me.
I don't have the budget to go to Paris right now (who does?), and I don't have the calorie budget to add in the copious amounts of Roquefort and walnuts that I'd find in the actual version, so I decided to create my own. Something that would give me a taste of what I was missing. And add this to a chunk of my whole wheat version of Bittman's speedy bread (okay, it's half whole wheat, but it's working), and I have a lovely meal.
Parisian Roquefort Walnut Salad
3 cups salad greens (preferably organic) washed and torn into bite-sized pieces
1/2 oz. blue cheese, crumbled (roquefort would be the traditional choice)
7 walnut halves, chopped
1/2 TBS olive oil
1/2 TBS balsamic vinegar
1/2 TBS anchovy paste
1/2 TBS water
1/2 TBS favorite mustard (preferably not yellow - poupon or whole grain is better)
lots of fresh ground pepper
a pinch of thyme
1. Place salad greens in a salad bowl. Sprinkle the blue cheese and chopped walnut halves on top.
2. In a small bowl, whisk together all other ingredients until they are emulsified and a dressing is made
3. Drizzle dressing over salad.
Number of Servings: 2
Nutritional information, as always, provided by sparkrecipes.com.