Salad à la mode recipe


Bob Blumer
June 27, 2010 10:28PM (UTC)

(Serving size: Approximately 2 ounces of baby greens per person)

Ingredients

Throw together any combination from one or more of the following categories. Experiment with different mixes, letting your taste buds be the judge.

Cheese

  • Chevre (goat cheese), crumbled or warmed
  • Blue cheese, crumbled
  • Imported Italian Reggiano Parmesan, shaved
  • Asiago, grated or shaved

Nuts & Seeds

  • Sunflower seeds, toasted
  • Pumpkin seeds, toasted
  • Pecans, toasted
  • Walnuts, toasted
  • Pine nuts, toasted

Veggies

  • Yellow or red cherry tomatoes
  • Fennel, thinly sliced (sautéed, if you like)
  • Wild mushrooms (sautéed if you like)

Miscellaneous

  • Herbed croutons
  • Leek, white and pale green part only, thinly sliced or shredded, thoroughly washed, then sautéed in butter or oil over medium-high heat until crisp
  • Garlic cloves, thinly sliced and sautéed in butter or oil over medium heat until golden brown
  • Chives, finely diced
  • Fresh mint or basil leaves
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Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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