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 Associate Food Editor Mary-Frances Heck throws some leftover roast chicken on top and calls it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.
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4 servings


Recipe by The Dandelion in Philadelphia, PA
January 2012

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)

Preparation

Vinaigrette

Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Winter Salads Slideshow.

nutritional information
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

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