Farmers’ Market Salad with Chunky Blue Cheese Dressing
There is nothing quite like the taste of a large, green salad with fresh, locally-grown vegetables.
This one takes advantage of tender, buttery lettuce, bracingly crisp cucumbers, and juicy tomatoes
that taste like distilled sunshine. There are not many rules when it comes to making this salad,
but it is essential to thoroughly wash and dry all of the vegetables to remove dirt and other
impurities. You may substitute or add a few of your own selections to the list of vegetables. Make
sure to serve the salad well chilled to keep it crisp and refreshing.
Chunky Blue Cheese Dressing
11/2 cups mayonnaise
1/3 cup buttermilk
1 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
5 dashes Tabasco sauce
11/2 cups crumbled blue cheese
Salad
2 heads Boston lettuce, washed and torn into pieces
1 cup chopped purple cabbage
2 pickling cucumbers, peeled and sliced
2 field-grown tomatoes, cut into wedges
5 large red radishes, thinly sliced
1 rib celery, sliced
1 bunch scallions, sliced
1 carrot, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 cup yellow cherry tomatoes
Kosher salt and freshly ground black
pepper, to taste
11/2 cups crunchy croutons
Blue cheese dressing (from recipe), to taste
■ For the blue cheese dressing: In a mixing
bowl place the mayonnaise, buttermilk, sour
cream, lemon juice, Worcestershire sauce, and
Tabasco sauce. Whisk to combine. Add the
blue cheese and whisk again until everything
is mixed but the blue cheese remains chunky.
Refrigerate for at least 1 hour before serving.
Makes 1 quart
■ For the salad: Line a salad bowl with the
lettuce leaves. Arrange the cabbage,
cucumbers, tomatoes, radishes, celery,
scallions, carrot, red and yellow peppers, and
yellow tomatoes on top so the different colors
are visible. Season with salt and pepper.
Sprinkle with the croutons and toss with blue
cheese dressing.
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