Purple and Blue Salad

Contributor
Try this Purple and Blue Salad recipe for lunch
salad

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.

2
Servings
Deliver Ingredients

Ingredients

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

Directions

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.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

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