Charred Waldorf salad recipe

Name: Charred Waldorf salad
Yield: Serves 4
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

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

Shop your ingredients

Whitworths Walnuts 110g
Any 2 for £3.40 Clubcard Price - Selected Whitworths Dry Fruits & Nuts
Offer valid for delivery from 02/09/2026 until 02/09/2027
50g walnuts
£2.20
£20.00/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Little Gem Lettuce Twin Pack
Aldi Price Match
4 Little Gem lettuces, trimmed and quartered
£0.77
£0.38/each
Tesco Tarragon 20G
5g fresh tarragon sprigs, leaves picked and finely chopped, plus an extra sprig, leaves only
£0.50
£25.00/kg
Yeo Valley Organic 0% Greek Recipe Yogurt 450g
£2.95 Clubcard Price
(£6.56/kg)
Offer valid for delivery from 28/10/2026 until 17/11/2026
2 tbsp 0% fat natural yogurt
£3.65
£8.11/kg
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Celery Sticks 250G
2 celery sticks, sliced into 1cm diagonal slices
£0.90
£3.60/kg
Tesco Red Seedless Grapes 500G
150g red grapes, halved
£2.00
£4.00/kg
Tesco Danish Blue Cheese 150 G
75g vegetarian blue cheese, crumbled
£2.55
£17.00/kg

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.