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Salad with Balsamic Vinaigrette

You might think that the name 'Cooking in Cashmere' is meant in a metaphorical sense or even in a satirical sense, but you would be wrong, it's completely literal. I can't tell you the number of times my mother has berated me for not changing my clothes before cooking, and it should come as no surprise to you that I splashed balsamic dressing on my cashmere cardigan. At least it's charcoal grey right?

On to the salad. When trying to write down this recipe we realized that it's more of a template than a recipe, it changes to whatever you have on hand, or whatever you love. I adore goat cheese in a salad, my mother can't stand it, sometimes we make it with baby spinach or whatever is in that giant box of greens at Costo called "spring mix". We swap apple for pear, or when we are feeling really fancy and indulgent, candy the nuts.

It's really the dressing that is important, and there are somethings we just feel very strongly about. Use a 2:1 ratio of oil to vinegar and don't skimp on the salt. The flavor of the garlic is great, but don't leave the clove in the salad - no one wants that bite - especially my mom. We also don't get crazy about the balsamic vinegar. I've bought the $50 bottle from Whole Foods and while it's nice, I don't like feeling as though my vinegar is some precious commodity - the two pack of the Costco brand is great and lasts forever.

Mix it up, play around with the add-ins, and enjoy!


 Balsamic, Apple, Crasin, Peacan, Feta Salad.jpg Balsamic, Apple, Crasin, Peacan, Feta Salad-11.jpg Balsamic, Apple, Crasin, Peacan, Feta Salad-12.jpg

Salad with Balsamic Vinaigrette

1 Head of Romain Lettuce (approx. 7 oz) (according to my kitchen scale)
1 Medium Apple (Fuji, Gala, Honeycrisp)
2-3 oz Crumbled Feta Cheese (I'd go 3, obviously)
1/4 Cup Crasins
1/8 Cup Coarsely Chopped Pecans

4 Tablespoons of Olive Oil
2 Tablespoons of Balsamic Vinegar (we love the Kirkland signature balsamic)
1/4 Teaspoon Kosher Salt (use less if using a finer crystal salt)
1 Small Clove of Garlic

  1. Peel garlic clove and either score with a knife, or just cut in half. Combine in a small bowl with oil, vinegar, and salt. Allow to sit while preparing the rest of the salad.
  2. Wash the lettuce, gently dry with a paper towel. Tear up the leaves into small pieces and place into the serving bowl.
  3. Peel, core, and slice the apple; crumble the feta; chop the nuts.
  4. Add all to the serving bowl along with the crasins.
  5. After the vinaigrette has had at least 10 minutes to sit, remove the garlic clove. Pour over salad, toss and serve.

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