Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 Mary-Frances Heck, Bon Appétit's Associate Food Editor, throws some leftover roast chicken on top and calls it a meal. Ingredients:
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 |
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) |
Directions:
1. For vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
2. For salad: 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.
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