Here’s a recipe from Susan Thacker’s book, Supper Swapping, which you can read more about in our interview with Susan here and here. This recipe is printed with permission from the author as well as Chef/Owner Polo Becerra of Post Oak Grill in Houston. Please feel free to link to this recipe, but don’t copy it unless you ask for permission from the author. Thanks!
This beautiful deep purple vinaigrette perfectly complements Chef Becerra’s Blueberry Spinach Salad with Toasted Pecans and Blue Cheese (from Supper Swapping, p. 78).
1 shallot, minced
1 cup blueberries
3 tablespoons sugar
2 teaspoons salt
1/2 cup raspberry vinegar (Alessi is one brand.)
1 cup vegetable oil
Combine all ingredients in an electric blender. Puree until smooth.
(Yields 1 Pint — enough to split with a friend.)
(from Supper Swapping, p. 79)
8 cups baby spinach (a 5 ounce bag is about 5 cups)
1 cup blueberries
½ cup pecan pieces, toasted
½ cup (2 ounces) blue cheese, crumbled (not necessary for kids)
4 grilled chicken breasts, sliced
* Radicchio (purplish) leaves may be used as an optional garnish.
Measure ingredients. Divide the spinach between the plates. Garnish each plate with radicchio leaves if using. Top spinach with pecan pieces, blue cheese and grilled chicken slices. Drizzle desired amount of Blueberry Vinaigrette over each salad when ready to serve. (Yields 4 Large Servings.)
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