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.
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.