Ingredients with Measurements:
- 1 bunch of broccolini, trimmed
- 2 cups of mixed greens
- 1/2 cup of crumbled goat cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of dried cranberries
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes, or until lightly browned.
3. In a large pot of boiling water, blanch the broccolini for 2-3 minutes, or until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
4. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
5. Add the mixed greens, blanched broccolini, toasted walnuts, and dried cranberries to the bowl with the dressing and toss to combine.
6. Top the salad with crumbled goat cheese and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 16g
- Saturated fat: 4g
- Cholesterol: 10mg
- Sodium: 200mg
- Total carbohydrates: 12g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 8g
Substitutions for ingredients:
- Broccolini can be substituted with regular broccoli or asparagus.
- Mixed greens can be substituted with spinach or arugula.
- Goat cheese can be substituted with feta or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped apricots.
- Balsamic vinegar can be substituted with red wine vinegar or lemon juice.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the dried cranberries with fresh pomegranate seeds for a seasonal twist.
- Use maple syrup instead of balsamic vinegar for a sweeter dressing.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- To make the salad ahead of time, prepare all the ingredients and store them separately in the fridge. Toss the salad together just before serving.
- To make the salad more filling, serve it with crusty bread or quinoa.
- Use a mandoline or vegetable peeler to shave the broccolini into thin ribbons for a different texture.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra crumbled goat cheese and chopped walnuts.
Garnishes:
- Crumbled goat cheese
- Chopped walnuts
- Fresh herbs, such as parsley or basil
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Quinoa
- Roasted sweet potatoes
Troubleshooting advice:
- If the broccolini is overcooked, it will become mushy and lose its bright green color. Be sure to blanch it for only 2-3 minutes.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Broccolini is a hybrid vegetable that was developed in Japan in the 1990s. It is a cross between broccoli and Chinese kale.
Flavor profiles:
- This salad is a combination of sweet and savory flavors, with the tangy balsamic vinegar and creamy goat cheese balancing out the sweetness of the dried cranberries and toasted walnuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A