This isn’t as much a recipe as it is a love letter to August.
In January, you can only dream of the abundance of fresh fruit and vegetables that we have right now. For instance, sitting happy and proud in the fridge are two – count them two – pints of luscious blueberries.
If it was January they would be the size of lentils – with a good sense of humor and delusions of grandeur.
“Yep. We’re ‘blueberries.’”
But these August berries are plump and juicy, and this is the one month of the year where I can use them with wild abandon. For instance, I used half a pint in just one dinner salad.
Half a pint of blueberries in one dinner salad.
I dislike heat and I loathe humidity, but it’s worth it for these blueberries.
And so, this salad is a love letter to late summer.
Grilled Chicken, Blueberry and Blue Cheese Salad
6 cups red leaf lettuce
1 grilled chicken breast, cubed
½ pint of blueberries
2-3 tablespoons blue cheese
1 large shallot, roughly chopped
1 tablespoon pistachios, roughly chopped
Lemon Dill Vinaigrette Ingredients:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried dill
¼ teaspoon kosher salt
Combine the lettuce, chicken, blueberries, blue cheese, shallot and pistachios in a large bowl.*
Put all vinaigrette ingredients in a small bowl or a jar with a tight lid. Stir or shake to combine.
Drizzle the vinaigrette over the salad.
*I’m horrible at cross promotion, but this beautiful bowl was made by Jedd. Backstory: When we started Teeny, he started making handmade wooden tools for me to play with. And what started out as a “Teeny Tiny Kitchen-adjacent hobby” morphed into him becoming a full-time woodworker at Kettler Woodworks. And this year he was asked to appear at the Vermont Fine Furniture and Woodworking Festival. Which seems like a pretty cool sixth birthday present for Teeny!
What can I say, the man can make a fine bowl, as well as a La jiao jiang sauce.
(Photos by Launie Kettler)