Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.
Recipe information
Yield
4 Servings
Ingredients
Vinaigrette
2
tablespoons cider vinegar
1
tablespoon honey
1
tablespoon finely chopped shallot
1
1/2 teaspoons Dijon mustard
1
/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad
2
heads of butter lettuce leaves, gently torn
1
1/2 cups store-bought glazed walnuts
1
Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1
cup pomegranate seeds
1
/4 cup tarragon leaves
1
/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)
Need to make a substitution?
Preparation
Vinaigrette
Step 1
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Salad
Step 2
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
Nutrition Per Serving
One serving contains: Calories (kcal) 596.3 %Calories from Fat 76.0 Fat (g) 50.7 Saturated Fat (g) 5.6 Cholesterol (mg) 10.6 Carbohydrates (g) 26.4 Dietary Fiber (g) 7.3 Total Sugars (g) 15.6 Net Carbs (g) 19.0 Protein (g) 16.4 Sodium (mg) 232.9