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Charred Waldorf salad recipe
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Charred lettuce transforms a retro salad into a special lunch or side dish. Topped with a tangy yogurt dressing and crumbled blue cheese, this quick and easy recipe is summer on a plate. See method
Ingredients
- 50g walnuts
- 2 tbsp olive oil
- 4 Little Gem lettuces, trimmed and quartered
- 5g fresh tarragon sprigs, leaves picked and finely chopped, plus an extra sprig, leaves only
- 2 tbsp 0% fat natural yogurt
- 1 tsp Dijon mustard
- ½ lemon, juiced
- 2 celery sticks, sliced into 1cm diagonal slices
- 150g red grapes, halved
- 75g vegetarian blue cheese, crumbled
Each serving contains
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Energy
1155kj
278kcal
14%
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Fat
23g
32%
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Saturates
6g
32%
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Sugars
9g
10%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 9.3g
Protein 8.1g
Fibre 2.5g
Method
- Toast the walnuts in a frying pan over a high heat for 2-3 mins, tossing regularly, until just toasted. Tip out into a bowl.
- Rub ½ tbsp oil over the lettuce quarters, then griddle in batches for 5 mins, turning every few mins, until evenly charred.
- Whisk together the tarragon, yogurt, mustard, lemon juice and the remaining oil; season.
- Arrange the griddled lettuce on a platter with the celery and grapes. Scatter and crumble over the toasted walnuts and blue cheese. Drizzle over the dressing, scatter over the extra tarragon leaves and finish with a twist of black pepper to serve.
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