This past Sunday I wanted to make a summery, family style lunch to enjoy lazily outside with the lovely man and my parents. With the temperature set to reach 34 degrees, a scrumptious salad was the obvious answer. Simply filled with a few of my favourite things, it's substantial enough to be a main meal, without leaving you feeling weighed down afterwards.
It's filled with a few of my favourite things - smokey, salty bacon, sweet pears, tangy blue cheese, crunchy croutons...I haven't given you quantities below - you can add as much or as little as you'd like - or perhaps even a completely new ingredient!
Mixed salad leaves
Baby / tenderstem broccoli - steamed for 2 minutes then plunged into cold water
Bacon / smoked pork rashers - cut into bite sized pieces and fried till crispy
Pears - cut into quarters, caramelised in a frying pan with a little sugar and butter
Blue cheese dressing:
125ml plain yoghurt
2 tbsp white balsamic vinegar
100g blue cheese, crumbled
Arrange the ingredients on a salad platter. To make the dressing, mix or blend all ingredients until mostly all incorporated - a few chunks of blue cheese are welcome. Dot over the top of the salad before serving. You can also add a little basalmic vinegar and olive oil to the salad, in addition to this dressing if you prefer.