Blueberries and blue cheese are lead players in this bright summer salad, anything but a rote toss-up. Supporting players cucumber, celery, and candied walnuts add texture and crunch. If possible, avoid the nearly flavorless baby spinach rampant in supermarkets today in favor of leaves with a bit of character, like crinkly savoy spinach. For a little more heft, add slivers of prosciutto. You can also check out some of these other salad recipes for summer.
Cheeses Galore in This Summer Salad
Maybe you see blue cheese and go “ew,” since it’s one of the cheeses with an odor that can turn some people off. But before you judge, one way to make sure you’re getting the bets quality blue cheese it to buy a block from a local cheesemonger rather than the supermarket and crumble it yourself. Though part of this recipe is that the blue-on-blue is fun, if you’re really a dead-set hater, you can easily substitute blue cheese for any number of cheeses. Generally, you want goat milk cheese or sheep milk cheese (feta) for the subtler flavors than your average American cheese. You can also experiment with thin, flake-like slices of Swiss cheese or provolone. The freshness of the berries contrasts well with the robustness of cheese.
Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
