I have concocted this colorful salad because I believe every chef should have a signature salad.
However, calling it the Chef’s Salad seemed too simple, too generic, so the Purple and Blue Salad was born. I worked closely with our expert cheesemonger team to source the perfect blue cheese to complement this special salad of purples, blues, and pinks.
This recipe is composed of three different bowls: the leaves, the vegetables, and the toppings.
Serves: 4-6 guests
Bowl #1: The Leaves
1 Chopped escarole heart
1 Chopped trevisio
1 Shaved red cabbage with 1/4 of a head
Dress with balsamic vinegar, sea salt, and olive oil
Bowl #2: The Vegetables
2 Cups of roasted red beets
1 Cup of diced cucumbers
1 Cup of seedless grapes cut in half
1 Cup of blueberries
Dress with balsamic vinegar and Olive oil
Bowl #3: The Toppings
¼ Cup of toasted pistachios
2 Springs of tarragon (small leaves)
1 Piece of thinly-shaved candied beets
Black mission figs (upon season availability)
1 Cup of crumbled blue di bufala
Edible flowers: daikon radish flower pink or violet
Mix all three bowls. Transfer contents of bowl #1 to a medium-sized serving bowl (12” diameter will do). Add bowl #2, evenly layering it on top. Then, add bowl #3, and top with the cheese and flowers so all the wonderful colors are well defined. Drizzle with a bit of olive oil (we use Massiglia at Wally’s) and fleur del sel. Serve and enjoy!
This salad pairs very nicely with a bottle of Domaine De Cala Prestige Rosé.