Thursday, 14 August 2008

Nectarine and Gorgonzola Salad with a Beetroot Vinaigrette


This is an ideal summer salad, whose heady blend of flavours is outshone only by the bright and vivid colours it creates. I'm a big fan of beetroot dressings because let's face it, it is super cool to have such an intense fuschia colour on your plate. I'm also learning to love the many wonderful ways you can incorporate fruit into a savoury meal. Creamy cheese is somewhat of a treat for us and it was wonderful to pair it with rockett grown on our windowsill. Unfortunately, the only downside is that I can't take credit for the recipe. It is of course a brainchild of the genius himself, Ottolenghi. Original recipe here.


I am so pleased with this dressing though, that it will be my entry for this month's No Croutons Required, hosted by Lisa of Lisa's Vegetarian Kitchen as this month's theme is Salad Dressings.


Nectarine and Gorgonzola Salad

1 endive, leaves separated

Handful of rocket leaves

1 nectarine, cut into sixths

Thin slice of Gorgonzola, crumbled

Almonds with the skin still on and cut into chunks


Beetroot Dressing

2-3 large slices of beetroot (preferably home cooked - either bake or steam)

1 tablespoon honey

2 tablespoons cider vinegar (I love Aspall's unpasteurised)

1 tablespoon Dijon mustard

1 garlic clove

3 tablespoons olive oil


Mix the beet, honey, vinegar, mustard and garlic clove using a hand blender. Once blended, add the olive oil slowly until a thick, creamy consistency has been achieved.

2 comments:

Lisa said...

Just beautiful! Thanks so much for this submission. I'm a big fan of beetroot. Will try this for sure.

Hippolyra said...

How lovely it looks and sounds delicious!

Co-incidently I was dreaming about either a spinach risotto with a beetroot puree or a beetroot risotto with a pea puree last night.

Maybe I shall make both!