Rose Romaine & Painted Oak Lettuce Salad with Plums, Cucumber & Toasted Brie Baguettes

Rose Romaine & Painted Oak Lettuce Salad

with Plums, Cucumber & Toasted Brie Baguettes

2 Servings
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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From the Test Kitchen

This dish is the epitome of fresh, interesting ingredients prepared simply. Here, you’ll be using not one, but two specialty varieties of lettuce. The alliteratively-named red rose romaine is a small, buttery variety that’s blushed with crimson at the edges. Painted oak lettuce, named for its tight rosettes of dappled leaves that resemble those of an oak tree, is mild and delicately sweet. The autumnal colors and cool crispness of these lettuces are reminders that fall is just around the corner.

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  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Rose Romaine & Painted Oak Lettuce Salad with Plums, Cucumber & Toasted Brie Baguettes
Title
time-saving
tips & techniques
Baby Red Rose Romaine Lettuce
Red Walnuts
Plum
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the brie cheese. Cut the lettuce heads in half lengthwise. Slice the baguettes in half horizontally. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel the cucumber and cut in half lengthwise. Remove and discard the seeds; thinly slice the cucumber on an angle. Pit and thinly slice the plum. Peel and mince the shallot to get 2 tablespoons of minced shallow; place in a bowl with the sherry vinegar.

Toast the nuts:
2 Toast the nuts:

Heat a small, dry pan on medium-high until hot. Add the red walnuts and toast, stirring frequently, 2 to 4 minutes, or until lightly browned and fragrant. Transfer the toasted nuts to a small bowl.

Toast the bread:
3 Toast the bread:

Place the sliced baguettes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

Make the vinaigrette:
4 Make the vinaigrette:

While the bread toasts, add the honey to the shallot-vinegar mixture and season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Melt the cheese:
5 Melt the cheese:

Evenly divide the brie cheese between the toasted bread pieces. Return to the oven and bake 4 to 6 minutes, or until the cheese has melted. Remove from the oven and season to taste with pepper.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

In a large bowl, combine the lettuce halves, plum, cucumber, toasted walnuts and tarragon. Add enough vinaigrette to coat the greens. Toss gently to mix and season with salt and pepper to taste. Divide the salad and toasted baguettes between 2 plates. Enjoy!

Tips from Home Chefs

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Rose Romaine & Painted Oak Lettuce Salad

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the brie cheese. Cut the lettuce heads in half lengthwise. Slice the baguettes in half horizontally. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Peel the cucumber and cut in half lengthwise. Remove and discard the seeds; thinly slice the cucumber on an angle. Pit and thinly slice the plum. Peel and mince the shallot to get 2 tablespoons of minced shallow; place in a bowl with the sherry vinegar.

2 Toast the nuts:

Heat a small, dry pan on medium-high until hot. Add the red walnuts and toast, stirring frequently, 2 to 4 minutes, or until lightly browned and fragrant. Transfer the toasted nuts to a small bowl.

Toast the nuts:
Toast the bread:
3 Toast the bread:

Place the sliced baguettes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

4 Make the vinaigrette:

While the bread toasts, add the honey to the shallot-vinegar mixture and season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the vinaigrette:
Melt the cheese:
5 Melt the cheese:

Evenly divide the brie cheese between the toasted bread pieces. Return to the oven and bake 4 to 6 minutes, or until the cheese has melted. Remove from the oven and season to taste with pepper.

6 Dress the salad & plate your dish:

In a large bowl, combine the lettuce halves, plum, cucumber, toasted walnuts and tarragon. Add enough vinaigrette to coat the greens. Toss gently to mix and season with salt and pepper to taste. Divide the salad and toasted baguettes between 2 plates. Enjoy!

Dress the salad & plate your dish:
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