New week and I’ve got a new CSA that I’m cooking from. This share kicks off my summer CSA season and it was full of greens – it actually was ENTIRELY green (see photo at the end of the post). I still had some cherry belle radishes from last week and decided to make a simple and crunchy salad with my fresh romaine lettuce head and scallions.
Alison Roman has a chapter in her cookbook, Dining In, titled “Knife and Fork Salads”. This sounds silly but it made me realize yeah, ok….two categories of salads, one that requires a knife and one that doesn’t. So let’s think about how that makes them different. I find knife and fork salads (as opposed to chopped) look a little cleaner on a plate, are nice if you want to course out a salad and make a tasty light lunch. Less is more in terms of ingredients with fork and knife salads. And for this summer salad, I made a tasty blue cheese dressing in the food processor that pairs well with the crisp romaine. I topped it with just the radishes and scallions, not to over do it. It’s perfect for a no-cook lunch!
Romaine with Radishes and Gorgonzola Dressing
serves 4
Ingredients
6 ounces Gorgonzola dolce
1/3 cup mayonnaise
1/3 cup crème fraîche
1 to 3 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
1 large head romaine, bottom trimmed and leaves separated
1 bunch radishes, trimmed and sliced in half if large
3 scallions, whites and greens thinly sliced
In a food processor fitted with a steel blade combine the Gorgonzola, mayonnaise, crème fraîche, 1 tablespoon of the vinegar, 2 large pinches of salt and some pepper. Taste, adding more vinegar if the dressing doesn’t have a tang to it. Taste for seasoning and adjust as you see fit.
Place romaine leaves in a very large and shallow bowl or a large platter. Spoon the blue cheese dressing over the romaine. Top with radishes and scallions and serve.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!