Equipment
Mixing bowl
Fork
or Small whisk
Salad spinner*
or Paper towels
* optional
Ingredients
2 servings
Main
- 45 g mache
- 15 g blue cheese, room temperature
- 30 g nonfat yogurt
- ½ g black pepper, freshly ground
Nutrition (per serving)
44
Calories
3g
Protein
4g
Carbs
2g
Fat
0g
Fiber
3g
Sugar
101mg
Sodium
Method
01
Rinse the mache or mesclun thoroughly in cold water.
02
Dry the greens completely using a salad spinner or by patting with paper towels.
Look for: Greens should have no visible water droplets
03
In a mixing bowl, mash the blue cheese and nonfat yogurt together with a fork until a smooth dressing forms.
Look for: Dressing is uniform and creamy
04
Add the washed and dried greens to the bowl containing the dressing.
05
Toss the greens gently until they are evenly coated with the dressing mixture.
06
Season the salad with freshly ground black pepper to taste and serve immediately.
Chef's Notes
- For a more pungent flavor, use a Roquefort or Gorgonzola Piccante.
- Ensure the yogurt is plain and unsweetened to maintain the intended savory profile.
Storage
Refrigerator: 2 hours — Greens will wilt rapidly once dressed; consume immediately for best texture.
