1 rating

Purple and Blue Salad

Try this Purple and Blue Salad recipe for lunch

Executive Chef David Feau of Wally's Beverly Hills 

This sweet and savory salad isn’t your average beet and goat cheese salad. The addition of escarole, Japanese cucumber, figs, and pistachios makes this salad an excellent fresh and vibrant lunch option. — Angela Carlos, Cook Editor

This recipe is courtesy of Executive Chef David Feau of Wally's Beverly Hills.


For the salad dressing:

  • 1/2 Teaspoon balsamic
  • 1 Tablespoon extra-virgin olive oil
  • Salt, to taste

For the salad:

  • 1 Treviso
  • 1 heart of escarole
  • 1 Japanese cucumber, peeled and diced
  • 1/4 red cabbage, shaved
  • 2 roasted purple beets
  • 3 fresh figs
  • 2 Ounces Blue cheese
  • 1 Ounce pistachio, toasted
  • 1 Ounce edible flowers


For the salad dressing:

Mix until well combined.

For the salad:

Divide the salad into two parts: add the Treviso and escarole to one bowl and mix with some dressing.

Add the cucumber, cabbage, beets, figs, and grapes to another bowl and mix with dressing.

Add the divided salad into one bowl and top with blue cheese, pistachio, and edible flowers.