Salads

Butter lettuce salad with stewed apples, sorrel, red onion, Gruyere, and toasted walnuts by Anjuli

Posted on 09-19-08 · Tags: , , ,

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The silkiness of the of the mild butter (or Boston) lettuce pairs well with the spicy lemony flavor of the sorrel, sweet bite of a red onion freshly pulled from the ground, and tangy Macintosh stewed with fall spices. All are currently in season at New York’s Greenmarkets, so take advantage of this recipe before first frost. Paired with soup and some hearty, chewy country bread, this is the perfect Fall meal for still-summer weather.

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Salad
2 heads butter lettuce
1/2 cup stewed apples
1/4 cup walnuts, roasted in the oven for 15 minutes at 350 and broken into pieces
1/3 red onion, halved crosswise and sliced thin
3 oz Gruyere, shaved with a vegetable peeler
1/4 cup sorrel leaves, chiffonade
Honey mustard vinaigrette

Assemble the ingredients. Dress the salad. Serve immediately. If you can’t find sorrel leaves, tarragon will do the trick.

  1. Honey mustard vinaigrette
  2. White bean puree and sweet onion & olive tapenade sandwich
  3. Baked Eggs with Ham, Chard, and Gruyere
  4. Indian-spiced egg salad sandwich
  5. Another take on chicken salad

What do you think?