Edward Scissorhands: Chopped Salad
Edward Scissorhands: Chopped Salad - roasted beets, cucumber, and blue cheese with romaine
Ingredients
- 2 - heads of romaine lettuce chopped to bite size pieces
- 1 - medium cucumber seeded and 1/2" diced
- 2 - hard boiled eggs diced
- 1 - large beets roasted, peeled, and diced
- 1/3 cup sliced almonds
- 1/2 cup crumbled blue cheese
- DRESSING
- 1/2 cup - greek yogurt
- 1 - garlic cloves minced
- 2 tbsp - olive oil
- 2 - anchovy filets minced
- salt and pepper to taste
- 1 tbsp - lemon juice
Instructions
- Whisk together all the ingredients in a bowl and season with salt and pepper. Toss it together with the chopped romaine and finish with all of the other ingredients. Taste again for salt and pepper
Notes
Notes:
Roast the beets in the oven at 375F for 40-50 minutes or until tender. Let cool, peel, and dice.
To cook the eggs, place the eggs in a pot of cold water and bring to a boil over high heat. Boil for one minutes and turn off the heat. Let it sit in the hot water for 6 minutes and then immediately place the eggs in an ice bath.
To cook the eggs, place the eggs in a pot of cold water and bring to a boil over high heat. Boil for one minutes and turn off the heat. Let it sit in the hot water for 6 minutes and then immediately place the eggs in an ice bath.