Old blue
January 13, 2010
Sundried Tomato and Blue Cheese Salad
And finally, I’d like to thank the block of stinky Maytag blue cheese for this next recipe. I could not have done it without you, old Blue. You’ve been terrific, truly, but if I had to smell you one more time upon opening the refrigerator to retrieve the soy milk, well, I fear it would have been the end for us. But look at you now! What a lovely salad you make! And to think I once passed you by for a salty feta or tangy goat cheese. I’m ashamed and wholeheartedly apologize. Henceforth, I shall vow to never leave you stranded in the cheese drawer without proper wrapping. Evidently, one ziploc sandwich bag is not enough.
Sometimes the best recipes are born out of desperation. Like when you have a lovely beef tenderloin pushing 3 months in the freezer, an extra loaf of good French bread from a dinner party or a nice block of blue cheese from when you had a mad blue cheese craving. (Yes, at the time I found it necessary to buy a whole wedge; A girl has to be prepared.) You have to work with what you got. In this case, I raided the pantry and fridge for salad fixings and was pleasantly surprised. Love when that happens.
If you have some stinky blue-veined cheese that needs consuming STAT, I suggest the following remedy…
Sundried Tomato and Blue Cheese Salad
- 1 head of boston or bibb lettuce, washed and torn into pieces
- ¼ red onion, sliced thin
- 1 14.5-oz can white or red kidney beans, drained and rinsed
- 8 sundried tomatoes packed in oil, sliced into strips
- 3-4 T aged red wine vinegar
- ½ tsp dijon mustard
- ¼ c extra virgin olive oil + 2 T oil from sundried tomatoes jar
- salt and pepper
- 4 oz Maytag blue cheese (or any blue-veined cheese), crumbled
Toss together the lettuce, onion, beans and sundried tomatoes. In a separate bowl make the dressing by whisking together the vinegar, dijon mustard and oils. Season dressing to taste with salt and pepper. Lightly dress the salad and top with blue cheese.
You could transform this into a main dish salad by topping with grilled flank steak or chicken.
Serves 4.
Categories: Salads, Vegetarian
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Kristin
January 13, 2010 at 8:20 am
Awesome! I need a good salad recipe for dinner tonight and adore blue cheese. Can’t wait to try it out. Thank goodness that blue cheese was pissing you off in your refrigerator!
Danna
January 13, 2010 at 4:20 pm
I love sundried tomatoes and I love blue cheese so it sounds like this salad is for me!
Ken
January 13, 2010 at 5:11 pm
I’m gonna make this bad boy for lunch tomorrow! Thanks!
Kristin
January 14, 2010 at 10:50 am
Loved this salad for dinner last night!! I slightly tweaked the dressing because I didn’t have the ingredients, and it turned out great. I made some chicken and threw it in the leftovers for lunch today and I am now counting down the minutes until I can eat!
molly
January 14, 2010 at 1:33 pm
Mmmm, we just crumbled a wedge of Maytag into a salad of arugula, toasted walnuts and pears last night. It is the best blue, indeed. Molly
The Husband
January 14, 2010 at 7:58 pm
I am not really a salad guy…but old blue, well, there’s a place for you on any salad of mine. Generally, the thought of moldy cheese turns me off, but the combination of a ripe blue cheese with the sun-dried tomatoes, over the leafy green stuff…well it definitely hits the spot.