Friday, September 9, 2011

Lamb and Cress Salad

Lamb and Cress Salad

3 cups upland cress
1/8 cup mint, finely chopped
1/4 cup sliced almond
1 small shallot, finely chopped
1/4 cup crumbled blue cheese
1/2 lb lamb chops
Salt and pepper to taste
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 tsp dry mustard

1. Put cress, mint, almond, shallot and cheese in a large bowl and toss.
2. Apply salt and pepper to lamb chops (I used shoulder chops), and cook to medium rare in a hot pan with a bit of vegetable oil.  This should take about 2 and a half minutes on each side, getting a good sear.  Set aside to let the meat rest.
3. In a small bowl, whisk together the vinegar, olive oil and mustard.
4. Serve the salad mixture out on two plates.  Divide the sliced lamb between the two plates.  Add dressing to taste, but be rather sparing, as it is a sin to overdress a salad.
5. Serve this salad with a nice pinot noir, and enjoy a healthy, delicious meal


  1. This is a nice salad, especially the dressing.


  2. Joel, you need to be reviewing more and working less. Pygmy