Simple salads: Apple, bresaola and cambozola salad
Changing a lifetime of bad eating habits
I am really, really annoyed with myself.
I’ve been looking forwarding to making and posting this recipe for some time now, but when I finally made it and took my usual pictures to show you, I forgot to add the toasted walnuts before I took the final snaps. Grrrrr!
I swear, I’m getting more and more forgetful every day. Sometimes I find myself doing things like this – running upstairs to get something only to find that when I reach the top of the stairs, I’ve forgotten what it is that I was after. You’ll probably tell me that’s normal but is it normal that I run up the stairs twice because I’ve forgotten whatever it is immediately after I remembered forgetting it the first time???
Anyway, where was I? Oh right, the salad. 🙂
My husband and I are trying to change our eating habits to see if this helps us lose some weight. We’re having bigger breakfasts and lunches and trying to have smaller and lighter suppers.
I actually came up with this recipe after I made my red cabbage, stilton and walnut cabbage after Christmas. That proved so yummy that I have been trying to think of new salad ideas every since. Today’s salad features:
- watercress and rocket leaves
- bresaola (either have them shaved as thinly as possible or have them medium-thick sliced, which is what I chose at the deli)
- Cambozola cheese
- A crisp, red apple
- Toasted walnuts
- An agave honey, lemon and mustard dressing
I have come to love eating bresaola, especially now that I know it’s really lean too.
If you’ve never eaten cambozola cheese before, it’s like a combination of a French cream cheese with Italian Gorgonzola. It’s a really creamy cheese with subtle hints of blue.
As usual, as this is a salad recipe, I’ll leave it up to you to decide how much you might like to add of each ingredient. In addition to the salad leaves, ours were basically made up of a handful of walnuts, an apple split between the two plates and 2 slices of bresaola between us, with some of the cheese crumbled over our salads. Hope you like it too!
Agave honey, lemon and mustard dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice (I might try cider vinegar next time)
1 tablespoon agave honey
1 teaspoon wholegrain mustard (or you can use Dijon)
1 teaspoon chopped chives
salt & pepper to taste
Lots of love