This is meant to be eaten as a salad course, but with a little tweaking of the ingredients it would make a nice topping for flattened out and grilled pork chops or chicken breast.
INGREDIENTS:
4 cups arugula, washed and dried 4 cups red leaf lettuce, cleaned and torn into bite-sized bits; -OR- 2 cups of collard greens, center rib removed and cut into ¼-inch wide ribbons 1 pint blueberries, washed 2-3 ribs celery, split lengthwise, then cut diagonally into ¼-inch pieces ½ cup roasted almonds, chopped coarsely (soy sauce flavored ones are a good choice for complementary flavors) -Optional- ½ cup blue cheese, crumbled (A less sharp, creamier blue such as Point Reyes, Oregon Blue, Fourme d’Ambert, or Bleu d’Auvergne goes best) Salt and Pepper to taste 1 cup Maple Balsamic Vinaigrette, or as needed (See recipe)METHOD:
Toss the greens together in a bowl and lightly drizzle with the dressing. Toss to just coat, adding more dressing if needed. Season lightly with salt and pepper, and distribute amongst four chilled plates.
Add the blueberries and celery to the bowl and roll them around in the residual dressing. Add a little if needed to just barely flavor the berries and celery. Once dressed, evenly scatter over the salads. Scatter the nuts over the salads, then the blue cheese if using.
Serve right away.
Chef’s Notes:
If you wish to use this as a topping for grilled pork or chicken, use just arugula for the greens, skip the cheese and the celery as well. You might add in some onion, or use some quickled shallots or red onions (see recipes). Use this to top chicken or pork chops that have been pounded quite thin and grilled.
Serves: 4
Source: Chef Andrew E Cohen
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