; Supermarket Serenade: "Fries and Rings" Salad with Blue Cheese Vinaigrette

Friday, June 27, 2008

"Fries and Rings" Salad with Blue Cheese Vinaigrette

Day 5 of salad week!!

I feel great. Salad for dinner always makes me feel great. In fact I feel so great after an entire week of salads, that today's salad might seem a bit over indulgent. But truthfully it's not all that bad. It's a salad twist on french fries and onion rings-no deep frying, but tasty nevertheless.

If you need a bit more for a hearty start to the weekend, pair this salad with your favorite burger or with one of my favorite burgers.

Red "new" potatoes are the highlight of this salad and obviously represent the "fries". Try to find the small red potatoes in your supermarket as they work best in a salad. If you cannot find the smaller ones, just make sure that you cut the potatoes small enough to be "bite-sized". I have used shallots for the "rings" but you may use either red onions or perhaps Vidalia onions if you would prefer. If you are using onions you may need to cook them a little bit longer so they get a bit of a crispness to them. Truthfully though, shallots-because of their size, I think would work best. Have a great weekend!

"Fries and Rings" Salads with Blue Cheese Vinaigrette

1 lb. small red new potatoes, quartered
2 large shallots sliced into 1/4 inch planks, peeled
2 slices thick cut applewood smoked bacon, cut into 1/4 inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 cups mixed mesclun greens

2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese

Preheat oven to 425 degrees.

Arrange the potatoes, shallots and bacon in a single layer on a baking sheet. Drizzle with the 2 tablespoons of extra virgin olive oil and season with the salt and pepper. Bake in the oven for 35-40 minutes or until potatoes and shallots are golden brown.

Arrange mixed greens on a salad plate. Scatter the potatoes and bacon over the greens, evenly dividing. Separate the shallot planks into rings and scatter over each salad. Serve with the Blue Cheese Vinaigrette.

To prepare the vinaigrette: in a small bowl whisk together the vinegar, olive oil, salt and pepper; gently stir in the blue cheese. Spoon a small portion of the vinaigrette over each salad.


Prudy said...

I can't wait to see the pic on this one. It sounds so delicious!

Veronica said...

Now I have to make it again...I ate it before the battery was charged!