I’m so grateful that I had the opportunity to cook lunch for a wonderful office team of 50 today! As always it was a lot of fun, but also lots of work. Tonight, for my own dinner, feeling spent from my efforts earlier in the day, I was in need of something healthy and restorative. And the fact that this was not only healthy and restorative, but also easy was a bonus in my book.
As with all salads, this one is very forgiving. If you don’t have ginger jam, use honey. If you don’t have lemon, use lime. If you don’t like pecans, use walnuts. Adjust how you see fit. The main thing I wouldn’t skip on is the use of the candied ginger bits and the blueberries, as they are such a fantastic combination.
Blueberry, Pecan & Candied Ginger Salad
4 cups lamb’s lettuce
2 handfuls of blueberries
1 handful of candied ginger, diced
2 handfuls of pecans
1½ tablespoons ginger jam
2 tablespoons lemon juice
3 tablespoons olive oil
¼ teaspoon sea salt
Make the dressing by whisking together the ginger jam and lemon juice until the jam has dissolved. Add the olive oil, sea salt and black pepper. Continue whisking until the ingredients are well combined.
Arrange the lettuce between two salad plates. Garnish the greens with the blueberries, candied ginger and pecans. Drizzle the salads with the dressing and serve
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