Date Night Salad
Mess Level: Low
Yield: 2 Servings
Prep Time: 15 min
Cook Time: None
For the Salad:
- 5 oz Spring Salad Mix, or Kale
- 1 Ripe Pear
- ½ Cucumber
- 1 Tablespoon Fresh Dill
- ¼ Cup Blue Cheese or Shaved Parmesan
For the Dressing:
- 1 Tablespoon Mayonnaise
- ¼ Cup Apple Cider Vinegar
- ½ Jalapeno or the Green Parts of Three Scallions
- Salt to Taste
- Pepper to Taste
- ¾ Cup Grapeseed Oil
- Combine all the ingredients for the dressing in the blender except for the oil. Blend until you’ve broken up the greens, then slowly add the olive oil while the blender runs. Add the oil until you hear a change in the sound, this will let you know that the dressing is emulsified. Set aside.
- Add the greens to a large mixing bowl then peel the cucumber, leaving a few strips of green if you want for presentation. Remove the seeds and slice it into thin pieces and add it to the bowl.
- Cut the pear into bite-sized pieces. You may peel it if you like, I usually don’t but your date might be impressed.
- Strip the dill off its stem and give it a rough chop.
- Dress the greens and cucumber, tossing with just enough dressing that the leaves glisten. Pile on a serving plate and garnish with the pear. Crumble cheese and top and then sprinkle the dill. Enjoy with a glass of sparkling wine!
Did You Make It? Tag Us!
Are you suggesting I feed my date nothing but salad?
- Consider this the foreplay of your meal...
Heavens no! This could be a precursor or a wonderful side to a Grilled Ribeye, Risotto, or Carbonara. For more ideas or to find these recipes check out the “Date Night Menu” link below.
Why should I seed the cucumber?
- To seed or not to seed, that is the question...
The seeded area has capillaries that hold a lot of water. These will break down when you stir or dress the salad and the water will wash the dressing right off the salad!
Can I use dried dill?
- Fresh is always better, however...
You can but use less. And I highly recommend getting fresh if at all possible.
What is emulsified?
- It's pretty much magic!
When two liquids that would normally separate become one.
Ramblings of a Line Cook
Tony and I stood with our elbows on the kitchen counter, each of us holding a fork, eating the salad ravenously. “This just tastes expensive.” Tony stated… Which I thought was an excellent way to describe this particular salad.
This salad was inspired by the one I had our first night in New Orleans at Peche Seafood Grill. I was a little tipsy from champagne by the time my salad arrived and a week later I couldn’t quite recall the exact ingredients that the salad had consisted of, but I knew it had the most amazing light & creamy dressing, crisp greens, and cheese tossed with fresh dill. And I just couldn’t stop thinking about it!
I also remember they offered blue cheese for a slight upcharge, and I don’t even like blue cheese, but because they were charging more for it my wine-brain thought that blue cheese must enhance that salad in some, heavenly way (I know, I was suckered).
This led to me purchasing some blue cheese at the store for the salad along with a pear, a cucumber, and some fresh dill. We ended up making this salad twice it was so good and while I still don’t like blue cheese, I must say combined with the pear even a hater can appreciate the combo, although I prefer a healthy dose of parmesan in mine. And don’t forget the dill! The dill is like the fairy godmother that pulls everything together, in fact, if Tinkerbell was in charge of this she’d be sprinkling dill instead of pixie dust.
This salad is so easy to make but it tastes like something you should be having on a night out, wearing heels while you drink something expensive out of chilled stemware. But in reality, it’s just as good eaten over your kitchen counter in bare feet.