Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Salad
Fruit
Leafy Green
Nut
Appetizer
Vegetarian
Lunch
Apple
Tree Nut
Walnut
Pomegranate
Lettuce
Bon Appétit
Pescatarian
Wheat/Gluten-Free
Peanut Free
Soy Free
Kosher
- 1/3 cup vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- kosher salt and freshly ground black pepper
- 1 1/2 teaspoons dijon mustard
- 1 cup pomegranate seeds
- 1 tablespoon finely chopped shallot
- 1/4 cup tarragon leaves
- 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
- 1/2 cup crumbled stilton or maytag blue cheese (about 2 ounces)
- Carbohydrate 26 g(9%)
- Cholesterol 11 mg(4%)
- Fat 31 g(47%)
- Fiber 5 g(20%)
- Protein 7 g(15%)
- Saturated Fat 5 g(23%)
- Sodium 555 mg(23%)
- Calories 393
PreparationFor vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. 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.
