Hot salads may seem like an oxymoron, but they are a quickly rising trend, and are delectable as they are impressive. When creating a hot salad, cooks must consider many factors; which greens and vegetables are able to stand up to heat? Which cheeses compliment warm dressings? While it may take a bit of experimentation to get it right, the payoff of a warm salad is a flavourful and surprisingly different spin on an otherwise ordinary meal. So here I offer you the fundamental information needed to create your very own warm salad masterpieces!
The first thing to consider when creating any hot salad is, of course, the greens. There are few greens that can withstand any heat; the best are Frisee and Radicchio. Radicchio is thin and flat, and is able to stand up to flames, such as those from the BBQ. Frisee is capable of withstanding heat due to its structure, which is thin and spindly enough to maintain crispness, yet tough enough to stand up to warmth.
For this particular recipe, I am using Frisee leaves. I have a definite preference for Frisee; I find its light colour and interesting structure to be an appealing aspect of any salad, warm or cold. Its ability to uphold its molecular structure in highly acidic or hot dressings makes it a particularly useful green, I find myself using it frequently. To accompany my Frisee in this recipe, I have partnered it with flavours that go so well together, they could virtually form their own clique- mushrooms, red onion, balsamic vinegar, and goat cheese! This recipe is not only delicious; it is a cutting-edge concept that will impress any dinner guest.
Warm balsamic and goat cheese salad
You will need:
- 8-10 crimini mushrooms, sliced finely
- ½ red onion, thinly sliced
- About 2 cups frisee lettuce leaves, washed and dried
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 3 tbsp goat cheese, crumbled
- Salt and pepper, to taste
Method:
1. Pour the olive oil into a medium-sized saucepan, over medium-high heat. Although it may seem like a lot of oil, remember that this is the base for your dressing, so it is necessary to have a good amount.
2. Sautee the onions and mushrooms with a pinch of salt, until soft (this will take under one minute)
3. Add the balsamic vinegar, and toss everything together. Allow the flavours to blend, and the dressing to reduce; about another 2 minutes.
4. In a large stainless steel bowl, toss together the frisee leaves, goat cheese, and balsamic-mushroom-onion mixture. If your hands are tough enough to handle the heat of the dressing, do so by hand. Otherwise, tongs work well for this job.
5. Plate your salads on individual dinner plates, keeping the salad stacked nice and high in the middle of the plates.
Serve immediately.
For a variation of this salad, a grilled protein can be added. I enjoy this salad with a lamb shank, pan-seared to medium-rare and placed on top of the greens. Grilled chicken, steak and salmon work just as well.
