The first time I made this salad, it was for a “beef party” we threw. I had just finished a big food writing job, and – hoo boy – did we have a lot of meat to eat.
Chili, meatloaf, grilled steak with two sauces – yup. It was a beef party.
However (needless to say) I was a little “beefed out.” So, I made a potato tart and this salad as “beef relief.”
When our friends huddled around the table to fill their plates, not only did the meat disappear quickly, this salad and the tart practically evaporated too.
And with the holidays coming up, I thought I’d give a shout out to this simple and irresistible salad. It’s really only five ingredients, and it would be perfect for any gathering.
Blueberry and Goat Cheese Salad
Serves 4-6.
Ingredients:
8 cups torn romaine lettuce
2 cups arugula or sliced radicchio
1 small red onion, sliced
1 pint blueberries
1 cup crumbled goat cheese
Instructions:
Toss the romaine, arugula (or radicchio) together with the red onion in a large bowl. Top with blueberries and goat cheese.
(Note: I love this with a lemon dill vinaigrette, but even just olive oil and lemon juice with sea salt is really good.)
(Photos by Launie Kettler)