Ingredients with Measurements:
- 4 cups of pepper saxifrage leaves
- 4 oz of crumbled goat cheese
- 1/2 cup of walnuts
- 1/4 cup of dried cranberries
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the pepper saxifrage leaves and pat them dry.
2. In a large bowl, combine the pepper saxifrage leaves, crumbled goat cheese, walnuts, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Arugula or spinach can be used instead of pepper saxifrage leaves.
- Feta or blue cheese can be used instead of goat cheese.
- Pecans or almonds can be used instead of walnuts.
- Raisins or cherries can be used instead of dried cranberries.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Use a different type of vinegar, such as red wine or apple cider vinegar, for a different flavor.
Tips and tricks:
- Toast the walnuts in a dry skillet for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use a vegetable peeler to shave thin slices of cheese for a more elegant presentation.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with additional walnuts or dried cranberries.
Garnishes:
- Additional walnuts or dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance it out.
Food safety advice:
- Make sure to wash the pepper saxifrage leaves thoroughly before using.
Food history:
- Pepper saxifrage is a wild plant that grows in the Arctic and is used in traditional Inuit cuisine.
Flavor profiles:
- The salad is tangy from the balsamic vinegar, creamy from the goat cheese, and crunchy from the walnuts.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
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