For this salad, you want to use a softer lettuce such as a butter lettuce or green or red leaf. It works better with the blueberries, as something crunchier, like romaine, might overwhelm the berries texture and flavor. The dressing uses basil as the herb, but you could try mint instead. A little arugula would work well, but go lightly or the sharpness could drown out the other ingredients.
INGREDIENTS:
6 cups lettuce, such as green butter, washed and torn into bite-sized bits 1-2 cups blueberries ½ cup, heaping, toasted almonds chopped, or toasted pine nuts (or to your taste) 1 cup buffalo mozzarella, torn or cut into ½ inch or smaller bits ¾ cup, or to taste, Orange Basil Cream dressing (see recipe) Large crystal salt such as Maldon or Murray River, and pepper to tasteMETHOD:
Put the lettuce into a large bowl and drizzle with just enough dressing to lightly coat and toss to coat. Distribute between four chilled plates.
Put the cheese into the bowl and drizzle with a little dressing. Toss to coat and evenly distribute over salads.
Put the berries and nuts into the bowl, and lightly dress. Toss gently to coat and scatter over the salads.
Scatter with a very little salt and some pepper and serve.
Chef’s Notes:
You could use mint instead of basil. Try Meyer lemon juice and dill instead of orange and basil. Yogurt could be used if you want something tarter. Use arugula, and make a dressing with maple syrup and balsamic vinegar, maybe skip the mozzarella, and use this salad to accompany or top grilled pork chops.
Serves: 4
Source: Chef Andrew E Cohen
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