| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This salad bears a subtle resemblance to a traditional Waldorf salad but is much more sophisticated in looks and taste. Perfect as a main course for lactose-eating vegetarians.

Salad of Boston Lettuce, Blue Cheese, Apples & Walnuts

3 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons minced shallots
1 teaspoon finely chopped fresh tarragon (or 1/4 teaspoon dried)
1/4 teaspoon each: salt, freshly ground black pepper
1/3 cup vegetable oil
2 heads Boston lettuce
2 green-skinned apples such as Crispin or Granny Smith
4 ounces blue cheese
2/3 cup California Walnut pieces, lightly toasted

1. In a medium-size bowl, whisk lemon juice with honey, mustard, shallots, tarragon, salt and pepper. While whisking, slowly drizzle in oil. Set dressing aside.
2. Separate leaves of lettuce. Wash well and pat or spin dry. Arrange leaves on a platter or individual salad plates. Leaving skin on, thinly slice apples; arrange apples over lettuce. Crumble cheese over salad and sprinkle with walnuts. Drizzle with dressing. Serve immediately.

Makes 6 to 8 servings

Recipe provided courtesy California Walnuts.