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
Ingredients
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3 cups
lamb's lettuce, cleaned and stemmed
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1/2 cup
fresh bacon lardons
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2
apples, your favorite variety, cubed
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1/2 cup
crumbled creamy bleu cheese - Maytag Blue is a favorite
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1/2 cup
black walnuts, chopped
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1/2 cup
dried cranberries or tart cherries
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1/2 cup
fruity olive oil
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1/2 cup
light (clover, wildflower) honey
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1/4 cup
(scant) sherry vinegar
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1 tablespoon
poppy seeds
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1 tablespoon
sesame seeds, toasted
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Salt & Pepper, to your liking
Directions
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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.
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Mix up the oil, vinegar, honey and seeds in a jar. Shake it up.
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Make a fluffy bed of mache. Sprinkle the bacon, apple and cheese around. Top with walnuts and dried cranberries.
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Drizzle the dressing all over the salad.
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Dream of summer.
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