Butter Lettuce & Apple Salad with Grana Padano & Dijon Vinaigrette

Butter Lettuce & Apple Salad

with Grana Padano & Dijon Vinaigrette

10 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. For this vibrant salad, you'll bring together soft butter lettuce and crisp, sweet apple with a piquant shallot and whole grain dijon vinaigrette. It's all complete with garnishes of crunchy fried onions and savory Grana Padano cheese.
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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Butter Lettuce & Apple Salad with Grana Padano & Dijon Vinaigrette
Title
  • 1 head Butter Lettuce
  • 1 Apple
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Shallot
  • 0.7 oz Grana Padano Cheese
  • ⅓ cup Crispy Onions
  • 1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and medium dice the shallot. In a large bowl, combine the diced shallot and vinegar; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the apple.

2 Make the salad & serve your dish

To the bowl of marinated shallot, add the honey (kneading the packet before opening), mustard, and 1 tablespoon of olive oil; whisk until thoroughly combined. Add the chopped lettuce and sliced apple; season with salt and pepper. Toss to coat. Serve the salad garnished with the cheese (crumbling before adding) and crispy onions. Enjoy!

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1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and medium dice the shallot. In a large bowl, combine the diced shallot and vinegar; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the apple.

2 Make the salad & serve your dish

To the bowl of marinated shallot, add the honey (kneading the packet before opening), mustard, and 1 tablespoon of olive oil; whisk until thoroughly combined. Add the chopped lettuce and sliced apple; season with salt and pepper. Toss to coat. Serve the salad garnished with the cheese (crumbling before adding) and crispy onions. Enjoy!

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