Romaine, Potato & Zucchini Salad with Buttermilk Dressing & Goat Cheese Toasts

Romaine, Potato & Zucchini Salad

with Buttermilk Dressing & Goat Cheese Toasts

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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!

Browse Steps
1 of 6