Basil And Blue Cheese Salad Recipes

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TOMATO, BASIL, AND BLUE CHEESE SALAD



Tomato, Basil, and Blue Cheese Salad image

Tomato, Basil, and Blue Cheese Salad

Provided by bakedbree

Number Of Ingredients 5

tomatoes
olive oil
salt and pepper
blue cheese crumbles
basil

Steps:

  • Slice some tomatoes.
  • Season well with salt and pepper.
  • A generous drizzling of olive oil.
  • Sprinkle some fresh bail leaves on top.
  • Sprinkle with some blue cheese and there you have it. You could use feta or Parmesan, whatever you have around. Some bacon sprinkled on top would be divine. Or you could add some lettuce leaves, or better yet, toss this with some pasta. You really want to get some crusty bread to slop up the olive oil and blue cheese. Just saying. I promise that you will not be sorry.

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE



Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Steps:

  • Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
  • Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

BASIL AND BLUE CHEESE SALAD



Basil and Blue Cheese Salad image

This vibrant salad made with salad greens, fruit, blue cheese and basil will lend color and bright flavor as a Thanksgiving side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 11

1/3 cup olive oil
1/3 cup seasoned rice vinegar
1 teaspoon country-style Dijon mustard
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
10 cups mixed salad greens
1/2 cup firmly packed fresh basil leaves, coarsely chopped
2 ripe pears, thinly sliced
2 navel oranges, sectioned
2 avocados, pitted, peeled and sliced
1 cup crumbled blue cheese (4 oz)

Steps:

  • In small bowl, stir oil, vinegar, mustard, salt and pepper flakes with whisk.
  • In large bowl, toss salad greens and basil. Add pears, oranges, avocados and blue cheese; gently toss. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Fat 3, Fiber 5 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg

GRILLED ROMAINE SALAD WITH BLUE CHEESE AND BASIL



Grilled Romaine Salad with Blue Cheese and Basil image

"Basil is delicious but notoriously fickle," Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
Kosher salt
6 cloves garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Tabasco)
6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil
1/2 to 3/4 cup extra-virgin olive oil
3 romaine lettuce hearts, halved lengthwise
Extra-virgin olive oil, for tossing
Kosher salt
1 lemon, halved
20 fresh basil leaves
1 cup crumbled blue cheese

Steps:

  • Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
  • Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
  • Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
  • Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.

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