|Green salad with raspberries, toasted pecans, Vermont cheddar, raspberries and raspberry vinaigrette. |
Lucy Mercer/A Cook and Her Books
This is a riff on a recipe given to me by my friend Lynn, who brought the salad to me when my daughter was born. I couldn't get enough of it; my husband devoured it. I've made it for family gatherings since and the men always like it. That's right. Men. Liking Salad.
My husband says its magic has to do with the sweet and tart salad dressing. I think it has to do with all the goodies in it - you can hardly go wrong with fresh berries, creamy cheese and toasty, rich nuts sprinkled over crisp greens.
The keys to this salad are fresh raspberries and the dressing - it makes a lot, so just put the remainder in a screwtop jar in the fridge - it keeps for several weeks.
Pink and Green Salad
(Green Salad with Raspberries, Toasted Pecans,
Vermont Cheddar and Raspberry Vinaigrette)
1 bunch green leaf lettuce, torn into bite-size pieces
1 bunch red leaf lettuce, torn into bite-size pieces
8 ounces Vermont cheddar, shredded
1 cup pecans, toasted in a closely watched skillet for five minutes
1 pint fresh raspberries
1 bunch green onions, cleaned and trimmed, cut into 2-inch lengths
2 tablespoons raspberry preserves (such as Polaner's)
1/2 cup raspberry vinegar
1/2 cup sugar
3/4 cup canola oil
1 teaspoon salt
1 tablespoon Dijon mustard
1. In a food processor, mince onion with sugar. Add preserves, vinegar, salt, and mustard, and process. Slowly add oil and process until emulsified.
2. In a bowl or on individual plates, arrange greens, raspberries and pecans. Drizzle with raspberry vinaigrette and shredded cheese.
To make it kid-friendly, I just spread out the accessories - cheese, nuts, and berries and give the girls small bowls of the raspberry vinaigrette and let them dip. As my six year old says, "Raspberry vinaigrette? That sounds like vinegar for girls."
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|Raspberries. Lucy Mercer/A Cook and Her Books|
Text and images copyright 2011, Lucy Mercer.