This loaded salad has been my go-to in these summer months of endless garden greens. Juicy blueberries, crunchy pecans, and funky gorgonzola complement fresh lettuce leaves slicked in an herby vinaigrette. If you can shake a jar and toss salad ingredients together in a bowl, you can make this salad in mere moments– and you’ll be making it again and again this summer.
You will need:
For the salad:
3-4 medium heads of lettuce (red leaf and butterleaf are particularly good) OR 2 bags of pre-washed salad greens
½ medium-sized or ¼ large-sized red onion
½ pint blueberries (about 1 cup or two handfuls)
¾ cup chopped roasted pecans (candied pecans are also great!)
5 oz. gorgonzola crumbles
For the dressing:
1 Tbsp +1 tsp sherry vinegar
1 Tbsp + 1 tsp balsamic vinegar
4 Tbsp olive oil
1 T dry or ¼ C fresh herbs such as basil, tarragon, or mint
1 small shallot
1 tsp kosher salt
½ tsp cracked black pepper
Rinse and spin your greens and set them aside. Rinse your blueberries and set them aside.
Slice red onion thinly into rounds, then cut the rounds into quarters. Submerge cut onions in cold water (this will leach out some of the harsh sharpness of the onion) and set aside.
Mince shallot and any fresh herbs. Set aside.
Find a jar or cup with a tight fitting lid– I like to use deli containers or a mason jar. To the jar, add the vinegars, olive oil, dry or fresh herbs, minced shallot, salt, and pepper.
Screw the lid on tightly, and shake the jar vigorously to emulsify the dressing. Set it aside.
Chop the greens and add them to a large salad serving bowl.
Strain the red onion, then add it to the salad bowl. Add the blueberries, pecans, and gorgonzola, as well.
At this point, you can cover and refrigerate the salad for a couple of hours, if necessary. Just leave the dressing jar out on the counter.
When you’re ready to serve your salad, shake the dressing again, then add it to the salad in the bowl. Toss thoroughly to combine, and serve!