Friday, July 30, 2010

A great way to make a cheese salad

I've been in the Pacific NW (aka Oregon and Washington State) for the past 10 days, hence the absence of posts but I've come across a lot of good cheese dishes. Not least this salad at a restaurant called Farm to Fork in Dundee.

What's clever about it is that it's basically a reconstructed round lettuce - or butter lettuce as they call them over there - picked apart, washed and put back into a lettuce shape. There were also fine shavings of red onion, roasted pumpkin seeds, a light buttermilk and blue cheese dressing and - best of all - a snowfall of blue cheese flakes, apparently from a piece of cheese that can been frozen and grated on a Microplane. It looked and tasted great.

I came across a similar one at a really good bistro called Le Pigeon in Portland. Not sure who's copying who.


Nicisme said...

The salad looks beautiful, love the blue cheese shavings on the top!

Fiona Beckett said...

Yes, would never have thought of doing that with a blue. But you get all the flavour and a lovely lightness