Lamb's Lettuce with Apple, Bacon and Blue

January 12, 2011
0 Ratings
  • Serves 2
Author Notes

Every winter, I plant a small pot of lamb's lettuce. This little salad planter survives the snows, rewarding me as soon as there is just a bit of warming sun, with fresh salad greens. Also knows as mache or corn salad, lamb's lettuce needs to be stemmed (pinch off at the base of the floret of lettuce.) Clean and stem just before serving. In this, one of my favorite winter salads, I've rethought the classic Waldorf, omitting the miniature marshmallows and canned pineapple of my childhood, replacing with dried cranberries and a honey poppy seed dressing. —MrsWheelbarrow

What You'll Need
  • 3 cups lamb's lettuce, cleaned and stemmed
  • 1/2 cup fresh bacon lardons
  • 2 apples, your favorite variety, cubed
  • 1/2 cup crumbled creamy bleu cheese - Maytag Blue is a favorite
  • 1/2 cup black walnuts, chopped
  • 1/2 cup dried cranberries or tart cherries
  • 1/2 cup fruity olive oil
  • 1/2 cup light (clover, wildflower) honey
  • 1/4 cup (scant) sherry vinegar
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds, toasted
  • Salt & Pepper, to your liking
  1. Blanch the lardons for a minute or two, drain on paper towels. This will help them crisp up. Saute the lardons until crispy. Drain on paper towels.
  2. Mix up the oil, vinegar, honey and seeds in a jar. Shake it up.
  3. Make a fluffy bed of mache. Sprinkle the bacon, apple and cheese around. Top with walnuts and dried cranberries.
  4. Drizzle the dressing all over the salad.
  5. Dream of summer.
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