This is a salad for my hubby, the blue cheese lover.  It consists of baby greens with blue cheese and radish plus some grape tomatoes, chives and a horseradish mustard vinaigrette.  In my humble opinion, it is as good as the steakhouse wedge salad, but significantly lighter with fewer calories.  And you can always add bacon if you want to make it really appeal to the crowd, which is what I did last weekend.

I must confess that I have found myself making this salad almost weekly as of late.  It just sort of came together for me sometime in the winter months and then all of a sudden it was spring.

And people seem to enjoy it, particularly on those first great spring evenings that are almost as exciting as a first kiss.  Last weekend, only pure darkness could clear the kids from playing outdoors and still yet we had to call them inside with promises of dessert and whipped cream.  The adults, of course, ended up eating too late because we could not pull ourselves from cocktails and hors d’oeurves on the porch interspersed with games of corn hole and football on the lawn.  We clung to the spontaneity of it all and let ourselves be carried along by the flow of the evening.  That is something that seems rare these days, at least for me.

Fortunately, I had prepped the salad earlier on and merely had to toss together an assortment of various baby greens with the other fixings.  I used butter lettuce and spinach last weekend, but the picture features an assortment of baby greens.  You can even use romaine if that is all you have on hand.  Just steer clear of arugula or more bitter greens.

I like to use the blue cheese sparingly because a small amount packs a punch. Radishes are also instrumental in the mix here both for taste and texture.  Slice them as thin as you can get ’em for a fabulous crunch. And it is important to find the horseradish mustard.  It is the heart of the dressing.

Last weekend I served this salad alongside skirt steak with a chimichurri sauce and sautéed asparagus with shallots and bacon with a full bodied cab.  It was lovely as was the entire magical evening.

Baby Greens with Blue Cheese and Radish
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
  • 5 oz Baby Greens (or assorted spinach and butter lettuce)
  • ⅓ cup blue cheese
  • 6-8 thinly sliced radishes
  • 10 grape tomatoes, halved
  • 2 tbsp chopped chives
  • ¼ cup olive oil
  • 1 tbsp sherry vinegar
  • 2 tsp horseradish mustard
  • Salt and pepper to taste
  1. Assemble greens, blue cheese, radishes, tomatoes and chives in a large bowl
  2. Whisk together olive oil, sherry vinegar, mustard and salt and pepper to taste.
  3. Toss adding dressing gradually so as not to over dress. Serve immediately.






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