Tuesday, June 09, 2009

grape and blue cheese salad with (or without) roast chicken

this salad is really different, but really good. some friends had us over for dinner a while back and served it, and it was a hit. i quickly asked for the recipe! i know that the list of ingredients looks odd, and i admit that had i seen this recipe without tasting it beforehand, i would probably not try it. but the combination provides a wonderful and refreshing blend of flavors and textures that, in my opinion, do not disappoint. soft, sweet grapes combined with crunchy celery, sweet red onion, and tangy blue cheese, along with a simple lemony vinaigrette, provide a delicious flavor. i don't even like blue cheese, but i loved it in this salad. i've never had this salad with the chicken, but it would be great with the chicken for a main course meal or for lunch. without the chicken, it's a great side salad to serve at dinner.

from real simple magazine

I N G R E D I E N T S :

2 small heads Boston or Bibb lettuce, torn into pieces (you could also use leaf lettuce-i prefer the red leaf kind to green leaf)
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese, crumbled (i used an inexpensive brand in a plastic container from the deli section of the grocery store)
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced

D I R E C T I O N S :

In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.

In a small bowl, whisk together the lemon juice, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide the salad and chicken among individual plates. Serve with the vinaigrette.

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