Lafayette Salad

Lafayette Salad

No images yet!

Log in to upload images!

Yum!

Your make has been saved. You can view it anytime in your profile. Close this box to continue browsing or add a few details about your dish below.

Sorry. You must be logged in to view this form.

Log In

Forgot Password

Ingredients

  • 2 1/2 c. fresh corn kernals
  • 1 pt. cherry tomatos, halved
  • 4 celery stalks
  • 1/2 red onion
  • 2 1/2 oz augula, stems trimmed, leaves chopped
  • 2 T. balsamic vinegar
  • 1/3 c. olive oil
  • 4 oz. crumbled blue cheese. Combine first 5 .

Instructions

  1. Place vinegar in small bowl; gradually mix in oil
  2. Season with salt and pepper.
  3. Add 3/4 c. blue cheese
  4. Pour dressing over salad.
  5. Toss to coat.
  6. Garnish with remaining 1/4 c. cheese
  7. Can be made 4 hours ahead.
  8. Cover and chill.
  9. Serve with crusty rolls and dry red wine.
  • 2 1/2 c. fresh corn kernals
  • 1 pt. cherry tomatos, halved
  • 4 celery stalks
  • 1/2 red onion
  • 2 1/2 oz augula, stems trimmed, leaves chopped
  • 2 T. balsamic vinegar
  • 1/3 c. olive oil
  • 4 oz. crumbled blue cheese. Combine first 5 .

Recipe Notes

Use this space to write down notes about this recipe when you are making it!

Something wrong with this recipe? Report it here.

Leave a Comment

Discussion

There are no comments at this time.

Be the first to start the discussion by filling out the comment form.