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Ox-heart tomato and blue cheese salad
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Prep Time: 30 minutes
Cook Time:
Total Time: 30 minutes
Ingredients:
250g green beans, trimmed, halved
1butterleaf lettuce
2baby cos lettuces
4ox-heart tomatoes, cut into wedges
60g pecans or walnuts, lightly roasted
250g blue cheese
125ml buttermilk
21.00 gm lemon juice
40.00 ml chives, finely chopped
Instructions:
Blanch green beans in boiling water until tender. Shock in ice water and drain well.
Peel off and discard outer leaves from butterleaf and cos lettuce. Cut lettuce hearts in half. Wash and dry the lettuce. Tear butterleaf lettuce into bite-sized pieces and combine with halved cos hearts, green beans, and tomatoes in a bowl.
Make a creamy blue cheese dressing by blending 125g of blue cheese with buttermilk, oil, and lemon juice in a small food processor until smooth. Stir in chives and season with salt and pepper.
- Distribute the salad evenly into bowls.
- Slice the remaining cheese and place it on top of the salad.
- Sprinkle with nuts and generously drizzle with dressing.
- Serve and enjoy!