Blue Cheese, Grape, & Gem Lettuce Salad
Recipe: #26583
July 18, 2017
Categories: Salads, Vegetable Salad, Cheese, Blue, Grapes, Lettuce, Scandinavian, Brunch, July 4th, Labor Day, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"Use whatever lettuces are in season for this salad, preferably some that are tender and buttery like gem lettuce or Bibb to offset the crunchy celery and acidic grapes. If you can find a good Danish blue cheese, like Kornblomst, use it here; otherwise, any good, creamy blue cheese will work well."
Ingredients
Nutritional
- Serving Size: 1 (111.2 g)
- Calories 296.3
- Total Fat - 29.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 6 mg
- Sodium - 89.4 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 2.2 g
- Sugars - 1.3 g
- Protein - 5.9 g
- Calcium - 130.4 mg
- Iron - 1.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, whisk the apple cider vinegar with the olive and walnut oils, crème fraîche, and Dijon until smooth and season the vinaigrette with salt and pepper.
Step 2
In a small skillet, heat the walnuts, tossing occasionally, until toasted, about 6 minutes.
Step 3
Arrange the lettuce on a large serving platter, followed by the celery stems and leaves, warm walnuts, and the grapes.
Step 4
Drizzle the salad with the vinaigrette, season lightly with sea salt and pepper, and top with the blue cheese before serving.
Tips
No special items needed.