准备
- 在一个小碗中,将醋,葱,芥末酱,盐和一些胡椒粉搅拌。让混合物静置10分钟。然后在橄榄油中搅拌。加2汤匙。碎的蓝纹奶酪,轻轻搅拌。
- 去除砂质中的任何坚硬,变色或破裂的外叶。用锋利的刀修剪根端。将叶子撕成咬合大小的碎片,洗净,并彻底旋转干燥(您应该有大约6杯轻轻的杯子)。将其存放在冰箱中覆盖着略微湿毛巾的大碗中,直到准备折腾。(如果存储超过一个小时,请用保鲜膜盖住毛巾覆盖的碗,以防止毛巾干燥。)
- 在将沙拉,剥皮,核心和将苹果切成1/4英寸的立方体之前长达1小时(您应该有大约1-1/4杯)。将苹果保留在一个中等大小的碗中。将厚厚的皮肤从芹菜根上切成薄片,并将其与苹果相同的尺寸(您应该有大约1-1/2杯)。将芹菜根加入切成丁的苹果,然后用2汤匙折腾。防止醋的变色。盖上并冷藏,直到准备扔沙拉。
- Toss the escarole and the apple and celery root mixture with the remaining dressing. Break up the pecans into the salad and toss again to incorporate. Season to taste with salt and pepper. (The blue cheese will add a little saltiness, so take care not to oversalt the salad.) Crumble the remaining blue cheese over the salad just before serving.
提前提示
The vinaigrette tastes best when made ahead, so prepare it up to two days before serving and store it in the refrigerator, tightly covered. Bring the vinaigrette to room temperature and whisk lightly before dressing the salad.
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