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.

2 comments:

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