Butter lettuce "wedge" salad
Indulge in the crisp freshness of butter lettuce in this classic "wedge" salad. Perfect blend of flavors and textures that will tantalize your taste buds.
Ingredients:
- 1/2 cup walnuts
- 1 tablespoon very finely chopped shallot
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 110g blue cheese, crumbled
- 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
- 1/2 fennel bulb, cored and finely chopped
- 2 carrots, finely chopped
- 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
- 1 Fuji apple, cut into 1/2-inch dice
- 1 Hass avocado, cut into 1/2-inch dice
- 2 tablespoons thinly shredded basil leaves
Instructions:
- Heat up the oven to 350°. Place the walnuts evenly in a pie plate and bake for approximately 10 minutes until they turn a golden color. Allow them to cool down, then roughly chop them.In a big bowl, combine the shallot with the Dijon mustard and sherry vinegar, season with salt and pepper generously. Pour in the olive oil and whisk until the mixture is well-blended. Incorporate half of the blue cheese and whisk until the dressing reaches a smooth consistency. Mix in the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts. Add salt and pepper to taste. Toss the salad thoroughly until everything is coated with the dressing. Sprinkle the remaining blue cheese on top and serve immediately.
Summary:
- Calories: 1130 kcal
- Fat: 93 g
- Protein: 43 g
- Carbs: 38 g
- Potassium: 1952 mg
- Magnesium: 131 mg