recipe fun, arugula, blackberry and gorgonzola salad
Saturday was a cooking day (check out the dessert, chocolate mousse!), and an excuse to try another recipe from Matte Gray, one of my very favorite food and lifestyle blogs. After the smashing success of Willie’s Crisp, I thought I’d try another berry-related recipe to capitalize on the availability of great specimens still found at the farmer’s market. This recipe is quick and good: which really amounts to shopping for a hand-full of quality ingredients (blackberry, cheese, arugula, thyme) and tossing them together. There’s not a lot of stuff competing for attention here so the tartness of the berry comes through, with the thyme adding the note of complexity. The salad is simple to prepare and the dressing (paired with the thyme) is a keeper; you’ll want to roll this one out in lots of other salad iterations.
You can find the recipe for the arugula, blackberry and gorgonzola salad here.
I copied this out of a Sunset Magazine on the back side of a paper baguette sleeve one afternoon at hand therapy. Didn’t have much time, so it’s only the essentials, but I figured it might be worth a try, and at least nobody’d be likely to have eaten it before.
I quadrupled it for a Fourth of July party, and it went over so well that I am including it here.
1 T. lemon juice
3 T. olive oil
¼ t. dry mustard
¼ t. salt
¼ t. ground black pepper
1 T. fresh thyme
6 oz. or 3 c. arugula (the name for this stuff is in English is “rocket lettuce” or just “rocket”, but most Americans now call it “arugula”.)
6 oz. or 1½ c. marionberries or loganberries or any of the other blackberries
2 oz. blue cheese, crumbled (My favorite blue cheeses are aged gorgonzola and roquefort, but neither of them crumbles very well. It’s much easier to do this with a drier blue cheese like D’Aosta or Cabrales. I am informed that you can buy containers of pre-crumbled blue cheese in supermarkets but have not tried them even though they would certainly make distributing the cheese easier.
Whisk together the lemon juice, oil, mustard, salt, and pepper.
Mix in the thyme.
Toss with the lettuce.
Toss with the berries.
Plate and sprinkle with the cheese. For the party, I just dressed the lettuce and thyme, put the blackberries on, and then sprinkled the cheese on top. Made a good presentation.