Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Romaine, Potato & Zucchini Salad Fill 1 Created with Sketch.

with Buttermilk Dressing & Goat Cheese Toasts

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

With a bounty of fresh produce, this crunchy salad is the perfectly refreshing dish to beat the summer heat. We’re tossing hearty romaine with tender potatoes, delicate strips of fresh zucchini, peppery radishes and tart quick-pickled red onion—all brought together in a creamy buttermilk and Dijon mustard dressing. Baguette toasts topped with tangy goat cheese and a sprinkle of salt and pepper make for a delightfully simple side.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Slice the potatoes into ¼-inch-thick rounds. Cut the baguette in half horizontally. Cut off and discard the root ends of the romaine; roughly chop the leaves. Cut the zucchini into matchsticks. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the mint leaves off the stems; discard the stems.

Pickle the onion:
2 Pickle the onion:

In a small pot, combine the onion, sugar, ¾ of the vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse the pot and refill with salted water; heat to boiling on high.

Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the same pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.

Make the goat cheese toasts:
4 Make the goat cheese toasts:

While the potatoes cook, place the baguette on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and slightly crispy. Remove from the oven. When cool enough to handle, spread the cut sides of the toasted baguette with the goat cheese; season with salt and pepper.

Make the dressing:
5 Make the dressing:

In a bowl, combine the buttermilk, mustard and remaining vinegar; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.

Finish & plate your dish:
6 Finish & plate your dish:

In a large bowl, combine the romaine, cooked potatoes, zucchini, radishes, pickled onion (draining before adding) and mint (tearing just before adding). Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the finished salad and goat cheese toasts between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Slice the potatoes into ¼-inch-thick rounds. Cut the baguette in half horizontally. Cut off and discard the root ends of the romaine; roughly chop the leaves. Cut the zucchini into matchsticks. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the mint leaves off the stems; discard the stems.

2 Pickle the onion:

In a small pot, combine the onion, sugar, ¾ of the vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse the pot and refill with salted water; heat to boiling on high.

Pickle the onion:
Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the same pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.

4 Make the goat cheese toasts:

While the potatoes cook, place the baguette on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and slightly crispy. Remove from the oven. When cool enough to handle, spread the cut sides of the toasted baguette with the goat cheese; season with salt and pepper.

Make the goat cheese toasts:
5 Make the dressing:

In a bowl, combine the buttermilk, mustard and remaining vinegar; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.

6 Finish & plate your dish:

In a large bowl, combine the romaine, cooked potatoes, zucchini, radishes, pickled onion (draining before adding) and mint (tearing just before adding). Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the finished salad and goat cheese toasts between 2 plates. Enjoy!