Today’s recipe for Berry Salad with Blue Cheese Croutons is inspired by a recipe from the December 2001 / January 2002 edition of Super Food Ideas.   Which makes it twenty years old this month!

We are currently sweltering in a hot summer so this salad hits the spot perfectly. And, without tooting my own trumpet too much, can we just stop and take a moment to reflect on how pretty this salad is?

It’s almost too pretty to eat.  But only almost.  Because it’s also delicious

Before we jump into the recipe, let’s take a look at what else was hot in Dec/Jan 2002 with the seasonal eating guide.

What’s Peaking in January – Fruit

Apricots

Why not make some apricot and rhubarb frangipane tarts?

Bananas

Banana Breakfast Cream is a great way to start your day!

Blueberries

Get your Scottish on with some Rhubarb and Blueberry Cranachan

Grapefruit

And if you don’t like eating fruit, why not drink it.  This Navigator cocktail has gin, limoncello and pink grapefruit juice…yum!

What’s Peaking in January – Vegetables

Asparagus

Why eat normal sandwiches when you can have these cute as a button Easter Lily Sandwiches?

Mushrooms

The vol au vent is, for me, the archetypical retro food.  Why not check out my mushroom vol au vents from way back in 2012?

Retro Food For Modern Times – Holiday Wrap Up

Potato

Step back in time to Pieathalon3 when Ruth sent me a Lemon Potato Pie!

Sweetcorn

Another cookalong resulted in this Cowboy Caviar.  It was delicious.  Thanks Greg for organising our Cowboy Day Cookalong!

Ok, so now onto the main feature!

Berry Salad with Blue Cheese Croutons – The Recipe

Berry Salad with Blue Cheese Croutons

Print Recipe

A delcious and gorgeous salad, perfect for summer days.

• Author: Taryn Fryer

Ingredients

Scale 1x2x3x

For The Croutons

• 1 baguette sliced into 1cm slices
• 50g creamy blue cheese (I used Gorgonzola dolce)

For The Salad

• 100g rocket (arugula)
• 1 cup berries (I used raspberries and strawberries)
• 2 carrots, cut into thin ribbons
• 1/8 red cabbage, finely sliced
• 1/4 cup walnuts, toasted

For The Dressing

• 1 tbsp raspberries
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard
• 1/2 tsp sugar
• Salt and Pepper to taste

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Instructions

For The Croutons

1. Spread each round of bread lightly with the cheese.
2. Bake in a moderate oven (180C) for 5-10 minutes until crisp.
3. Allow to cool.

For The Dressing

1. Puree the raspberries.
2. Whisk in the oil, vinegar, sugar and seasonings.

For The Salad

1. Place the rocket leaves in a bowl.
2. Add the berries, carrots, red cabbage and walnuts.
3. Toss to combine.
4. Top with the blue cheese croutons.
5. Drizzle with the dressing just before serving.

Notes

• The original recipe contained spinach and asparagus. I didn’t have either when I made this so I subbed in the carrot and red cabbage. Go your own way on this!

I was back to work this week which was a shock to the system!

I’ll be back ,mid-week with another cheese heavy post.

In the meantime, have a great week!