I grew up on salads. Every night, my Dad would get out the big salad bowl, tear into a head of iceberg lettuce, slice up a garden-fresh tomato and a cucumber, dose it with Ken’s Italian Dressing and voila…salad.
I haven’t eaten iceberg lettuce since high school.
But I have continued the salad-every-night tradition – not often to my wife’s happiness. And so, the search for the perfect salad goes on.
Mixed Greens with Warm Brie Dressing
Serves 6
1 1/2 quarts torn romaine lettuce, washed, dried
1 1/2 quarts torn red leaf lettuce, washed, dried
2C torn radicchio, washed and dried
1C chopped fresh parsley
4 green onions, thinly sliced, including the crisp part of the green shoot
1/2C extra virgin olive oil
1/2 small onion, minced
3 garlic cloves, crushed
6oz Brie, rind removed, cut into small chunks
1/4C sherry vinegar
1T lemon juice
1 1/2t Dijon
Put the lettuces in a big salad bowl, chill.
Put the olive oil into a large heavy-bottomed saucepan over medium-low heat. Add the onion and garlic, stir to combine, let cook for 2-3 minutes.
Melt the Brie, one chunk at a time, whisking constantly. It will look a bit scary…it will pass.
When all the cheese has melted, whisk in the sherry vinegar, lemon juice, and Dijon. Let it cool for a few minutes, stirring all the time, until the dressing is smooth and thick. Pour over the salad, toss well.
Don’t expect leftovers.
Carbs: 7, Fiber: 3, Protein: 8
Recipe, courtesy “500 Low Carb Recipes”
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2013
