SERVES 4 TO 6
Chopped dried cherries can be substituted for the cranberries.
1 |
cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1¼ cups) |
Table salt |
|
3 |
tablespoons extra-virgin olive oil |
3 |
tablespoons sherry vinegar |
1 |
red bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1 cup) |
1 |
ripe but firm pear, cut into ¼-inch pieces (about 1 cup) |
½ |
small red onion, minced (about ¼ cup) |
½ |
cup dried cranberries |
1 |
romaine heart, cut into ½-inch pieces (about 3 cups) |
4 |
ounces blue cheese, crumbled (about 1 cup) |
½ |
cup pistachios, toasted and chopped coarse |
Ground black pepper |
1. Combine the cucumber and ½ teaspoon salt in a colander set over a bowl and drain for 15 minutes.
2. Whisk the oil and vinegar together in a large bowl. Add the drained cucumber, bell pepper, pear, onion, and cranberries. Toss and let stand at room temperature to blend the flavors, 5 minutes.
3. Add the romaine, blue cheese, and pistachios and toss to combine. Season with salt and pepper to taste and serve.