Press enter to see results or esc to cancel.

Salad of Boston Lettuce, Blue Cheese, Apples & Walnuts recipe

This salad bears a subtle resemblance toa traditional Waldorf salad but is much more sophisticated inlooks and taste. Perfect as a main course for lactose-eatingvegetarians.

Recipe: Salad of Boston Lettuce,Blue Cheese, Apples & Walnuts

3 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons minced shallots
1 teaspoon finely chopped fresh tarragon (or 1/4 teaspoon dried)
1/4 teaspoon each: salt, freshly ground black pepper
1/3 cup vegetable oil
2 heads Boston lettuce
2 green-skinned apples such as Crispin or Granny Smith
4 ounces blue cheese
2/3 cup California Walnut pieces, lightly toasted

  • In a medium-size bowl, whisk lemon juicewith honey, mustard, shallots, tarragon, salt and pepper. Whilewhisking, slowly drizzle in oil. Set dressing aside.
  • Separate leaves of lettuce. Wash welland pat or spin dry. Arrange leaves on a platter or individualsalad plates. Leaving skin on, thinly slice apples; arrange applesover lettuce. Crumble cheese over salad and sprinkle with walnuts.Drizzle with dressing. Serve immediately.

    Makes 6 to 8 servings

    Recipe provided courtesy California Walnuts.

    If the Salad of Boston Lettuce,Blue Cheese, Apples & Walnuts recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment