Lunch Jun 27, 2023
Note: Blue cheese dressing made in advance.
Salad Ingredients:
Half a small head of Green Cabbage
Cherry Tomatoes, halved
1 Carrot
Salad Directions:
Peel the eggs and cut into bit-sized pieces
Slice cabbage into small, thin strips and add to a mixing bowl
Peel the carrot, cut into thin strips, and add to the mixing bowl
Toss blue cheese dressing into cabbage
Plate cabbage and top with eggs, tomatoes, and more dressing if desired
Final Notes:
Was really nice for a lunch salad on a hot, summer day compared to the kale salad from a few days ago, which was more dinner-like.
Since it was so close to being a wedge salad, bacon bits would have been a nice addition, but not necessary.
Medium-Hard Boiled Egg Ingredients:
3 eggs
Egg Directions:
Add enough water to a small sauce pan so that it's ¾ full and heat to a boil
Carefully add eggs to water and boil for 9 minutes
Immediately remove eggs and carefully place in a bowl
Leave the bowl in the sink with cold water running over the eggs till cool
Blue Cheese Dressing Ingredients:
½ cup milk
100g blue cheese
120g Labna yogurt (plain greek yogurt works too)
120g Mayonnaise
¼ cup chopped fresh dill
To Taste:
Fine Sea Salt Pepper
White Wine Vinegar (optional)
Dressing Directions:
Pour milk into a liquid measuring cup, then set on kitchen scale, and zero out
Measure blue cheese, yogurt, and mayonnaise by slowly adding to the measuring cup one by one
Add the dill and season to taste with salt and pepper
Mix together and taste (I used Kewpie mayo and thought it was too sweet, so I added about a ¼ teaspoon of vinegar to counter it)
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