With salads like these, I understand why people become vegetarian. There is no need for extra protein here. Asparagus, walnuts and blue cheese... Say no more.
Blue cheese ranch dressing
1 cup | Mayonnaise |
½ cup | Milk |
½ cup | Sour cream |
¼ cup | Blue cheese |
Walnut crumble
30 g | Butter |
¼ cup | Olive oil |
3 cups | Bread, stale and cut into very small cubes |
1 Tbsp | Fresh thyme, finely chopped |
1 cup | Walnut pieces |
To serve
1 kg | Asparagus, woody stalks discarded and stems cut into 2-inch pieces |
3 | Witloof, halved and thinly sliced |
2 handfuls | Mizuna |
3 | Pears, quartered, seeds removed and thinly sliced |
50 g | Blue cheese, crumbled |
Directions
Blue cheese ranch dressing
- Place all the ingredients in a suitable sized mixing bowl.
- Whisk together to combine.
- Season to taste with flaky sea salt and freshly ground black pepper.
- Refrigerate until required.
Walnut crumble
- Place a skillet or frying pan on a medium heat and add the oil and butter.
- Once melted, toss in the cubed bread and thyme.
- Coat with the butter and oil, then cook for 5 minutes, stirring frequently until lightly golden.
- Toss in the walnuts and cook for a further 2 minutes or until the nuts start to turn golden.
- Tip onto a paper towel-lined tray and allow to cool.
- Season with flaky sea salt and freshly ground black pepper.
- Store in an airtight container until required.
To serve
- Bring hot salted water to a boil in a large saucepan and cook asparagus for 2 minutes until just soft.
- Drain and rinse under cold water.
- In a large mixing bowl, add the asparagus, witloof, pear and mizuna.
- Dress lightly with blue cheese ranch dressing until combined.
- Transfer salad to a serving platter and finish it off with crumbled blue cheese, walnut crumble and a grind of black pepper.
- Serve with a little more dressing on the side for people to help themselves.