One of the ways I've brought down the fat in salad dressing is by incorporating fruit into the blend. Blueberries are a natural for this. Blended with vinegar, a little oil and seasonings, they add body and flavor to homemade vinaigrettes. Here, I'm using the dressing on a light lunch salad composed of baby greens, corn, more blueberries and lobster. It's an ode to the New England summer, featuring three of the region's seasonal specialties.
Make Ahead: The corn can be cooked up to a day in advance. The rest of the salad should be made at the last minute.
- For the dressing
- 30 to 40 stems chives, finely chopped (2 tablespoons)
- 1/2 cup fresh blueberries, stemmed
- Finely grated zest of 1/2 lemon (1 teaspoon)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- Freshly ground black pepper
- For the salad
- 6 cups loosely packed mixed baby greens (2 to 3 ounces)
- 1 cup cooked corn kernels
- 1 cup fresh blueberries, stemmed
- 8 ounces cooked lobsters, cut into bite-size pieces
For the dressing: Combine the chives, blueberries, lemon zest, oil, vinegar, sugar, and salt and pepper to taste in a blender. Puree until well combined.
For the salad: Place 1 1/2 cups of greens on each plate. Top each portion with 1/4 cup of the corn kernels and 1/4 cup of the blueberries; divide the lobster among the plates. Drizzle equal amounts of the dressing over each portion. Serve immediately.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Email questions to the Food Section at firstname.lastname@example.org.