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Berry Salad with Blue Cheese Croutons

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A delcious and gorgeous salad, perfect for summer days.

Ingredients

Scale

For The Croutons

  • 1 baguette sliced into 1cm slices
  • 50g creamy blue cheese (I used Gorgonzola dolce)

For The Salad

  • 100g rocket (arugula)
  • 1 cup berries (I used raspberries and strawberries)
  • 2 carrots, cut into thin ribbons
  • 1/8 red cabbage, finely sliced
  • 1/4 cup walnuts, toasted

For The Dressing

  • 1 tbsp raspberries
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp sugar
  • Salt and Pepper to taste

Instructions

For The Croutons

  1. Spread each round of bread lightly with the cheese.
  2. Bake in a moderate oven (180C) for 5-10 minutes until crisp.
  3. Allow to cool.

For The Dressing

  1. Puree the raspberries.
  2. Whisk in the oil, vinegar, sugar and seasonings.

For The Salad

  1. Place the rocket leaves in a bowl.
  2. Add the berries, carrots, red cabbage and walnuts.
  3. Toss to combine.
  4. Top with the blue cheese croutons.
  5. Drizzle with the dressing just before serving.

Notes

  • The original recipe contained spinach and asparagus. I didn’t have either when I made this so I subbed in the carrot and red cabbage. Go your own way on this!

Find it online: https://www.retrofoodformoderntimes.com/2022/01/16/inspired-by-2002-berry-salad-with-blue-cheese-croutons/