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🥗 Early Summer Salad with Blue Cheese, Nuts, and Edible Flowers

383 kcal · 30 min · 4 servings

Ingredients

• 100 g head lettuce
• 50 g Lollo bionda
• 2 red onions (or 4-5 shallots)
• salt
• 70 g walnut kernels
• 200 g blue cheese (e.g. Gorgonzola)
• 3 tbsp orange juice
• 3 tbsp white wine vinegar
• 4 tbsp walnut oil
• salt
• pepper
• 30 g mixed edible flowers

Instructions

1. 1. Wash the leafy greens thoroughly.
2. 2. Remove any wilted or inedible leaves.
3. 3. Tear the leaves into bite-sized pieces.
4. 4. Shake the greens dry.
5. 5. Peel the onions.
6. 6. Halve the onions.
7. 7. Slice the onion halves into thin strips.
8. 8. Bring salted water to a boil.
9. 9. Add the onion rings to the boiling water.
10. 10. Blanch the onions for 1 to 2 minutes (cook briefly in boiling water).
11. 11. Drain the onions.
12. 12. Let the onions drain well.
13. 13. Heat a pan without adding fat.
14. 14. Lightly toast the pecans in the pan.
15. 15. Remove the nuts from the pan.
16. 16. Let the nuts cool down.
17. 17. Mix the salad with the cooled nuts.
18. 18. Add the prepared onions to the salad.
19. 19. Portion the salad onto four plates.
20. 20. Crumble the blue cheese over the salads.
21. 21. Put all ingredients for the salad dressing into a shaker bottle.
22. 22. Close the bottle and shake the dressing vigorously.
23. 23. Taste the dressing and adjust seasoning if needed.
24. 24. Pour the finished dressing over the salads.
25. 25. Sprinkle edible flowers over the salads.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 383
• Protein: 15 g · Fett/Fat: 35 g · Carbs: 4 g