Cashel blue, walnut and grape bruschetta salad
Chef:
Catherine Fulvio
This salad is a wonderful combination of textures and flavours. The sweetness of the grapes works so well with the saltiness of the cheese.
For the dressing:
1 large lemon, zest and juice
1 tbsp honey
Salt and freshly ground black pepper
120ml extra virgin olive oil
For the bruschetta:
8 x 1 1⁄2cm-thick slices of ciabatta, sliced diagonally
Extra virgin olive oil, for brushing
1 large garlic clove, peeled and halved
For the salad:
250g mixed lettuce leaves
250g black grapes, halved lengthwise
200g Cashel Blue cheese, crumbled
6 cherry tomatoes
10 walnut halves, toasted and roughly chopped
Remove the zest from the lemon in large strips with a vegetable peeler and cut into thin strips. Blanch the zest in boiling water for 1 minute. Drain in a sieve, run under the cold tap and pat dry.
To make the dressing, whisk together the lemon juice, honey and salt and pepper in a jug. Slowly whisk in the oil until emulsified.
To prepare the ciabatta, brush both sides of the bread with some oil. Toast both sides under a grill until lightly golden in colour. Rub one side of the bread with the cut side of the garlic clove.
When ready to serve, toss the mixed lettuce leaves with the grapes, half of the lemon zest and enough salad dressing to coat. Put one slice of ciabatta on each salad plate and spoon 1 teaspoon of the remaining dressing over each. Layer the salad leaves on top.
Repeat with a second slice of ciabatta and place dressing and salad on top of that. Scatter the Cashel Blue on top. Place three tomato halves around the ciabatta. Sprinkle with the walnuts and the remaining lemon zest.
Serves
4
Main ingredients
Cheese, Vegetables
Recipe Type
Starters, Dressings & Sauces, Healthy, Quick Meals, Salads, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
This salad dressing keeps for up to 2 weeks in the fridge, so make it in bulk!
