Tuesday, 3 April 2018

Wensleydale and Cranberry Salad

Such a glorious array of  flavours in this dish!

 Made with a four leaf salad, dressed in a little olive oil, Queen olives in a green pesto sauce, shredded tomato and yellow pepper marinated in an olive oil, vinegar and minced garlic dressing, plus some slices of Wensleydale cheese made with real cranberries.

The stoned queen olives were bought already in a pesto sauce. I made the dressing for the tomato and pepper myself, with four cloves of garlic, pressed and diced. The salad leaves were chard, spinach, rocket, and purple lettuce. If you don't like rocket over much, dressing the leaves in olive oil removes a lot of the intensity of the flavour.

Served with white pepper. Delicious!

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