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Rose Romaine & Painted Oak Lettuce Salad Fill 1 Created with Sketch.

with Plums, Cucumber & Toasted Brie Baguettes

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 615 calories

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.

fresh
ingredients
Rose Romaine & Painted Oak Lettuce Salad with Plums, Cucumber & Toasted Brie Baguettes
Title
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. 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

About Blue Apron

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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
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: