Charred Waldorf salad recipe
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- Serves 4
- Takes 20 mins
- 278 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1155kJ 278.0kcal
- Fat
- 23g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.3gProtein 8.1gFibre 2.5g
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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.
- See more Salad recipes
