Skip the salad, and turn your greens into soup
Submit a good cook to a blind tasting of salad greens, and he or she can probably recognize the types by their flavor or crunch. But I bet those same cooks might not think those flavors are strong enough to translate into soup.
This recipe may be just the proving ground they need. It couldn't be simpler: broth, a mix of your favorite greens, a few aromatics and the mild creaminess of a Gorgonzola dolce. You can use an immersion (stick) blender to whiz it up in the pot, which retains some of the nice textures involved, or you can puree it, as shown in the accompanying photo.
Keep it in mind when you come across salad greens that are looking a bit limp in the crisper drawer. You can create something unexpectedly bright, and healthful.
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