Lettuce salad with cashew, cheese and cranberries
By PASCALE PEREZ-RUBIN, Jerusalem Post, JULY 15, 2023
Lettuce salad with cashew, cheese, and cranberries. (photo credit: PASCALE PEREZ-RUBIN)
This recipe is for a lettuce salad
with cashew, cheese and cranberries, literally one of the easiest salads
I’ve ever come up with. Make sure to prepare it close to serving time,
and only add the dressing just before placing the bowl on the table, so
that the lettuce leaves remain fresh and crisp. The combination of the
lettuce, cashews, cheese, and cranberries is a winning mix of sweet and
tart.
Makes 6-8 servings.
- 200 gr. Salanova lettuce
- 100 gr. baby spinach leaves
- 100 gr. cress seeds
- 1 bunch of parsley, finely chopped
- 1 bunch of cilantro, finely chopped
- Leaves from 20 sprigs of mint, chopped or whole
- Leaves from 10 sprigs of basil, chopped or whole
- ¾ cup cashews, pecans, almonds, or walnuts
- ½ cup cranberries
- 1 container (250 gr.) *Tzfat cheese with nigella seeds, cut into medium-size cubes (see bellow)
- Juice of 1 lemon
- 2-3 Tbsp. oil
- Salt and pepper, to taste
Rinse and dry the lettuce leaves well. (It’s important to dry the leaves well, or you won’t achieve the ultimate texture for the salad.)
Place all the ingredients in a bowl, except for the cheese, lemon, oil, salt, and pepper, then mix well. Just before serving, add the cheese, lemon, oil, salt, and pepper, then mix well again. Taste and adjust seasoning.
Level of difficulty: Easy, Time: 40 minutes Status: Dairy
*Tzfat cheese (Hebrew: גבינה צפתית, gvina tsfattit) is a semi-hard salty cheese produced in Israel, originally from sheep's milk. You can substitute Tzfat cheese with any semi-hard salty cheese that suits your taste
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| ENJOY! |
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