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Charred Waldorf salad recipe

Charred Waldorf salad recipe

1 rating

Charred lettuce transforms a retro salad into a special lunch or side dish. Topped with a tangy yogurt dressing and crumbled blue cheese, this quick and easy recipe is summer on a plate. See method

  • Serves 4
  • Takes 20 mins
  • 278 calories / serving
  • Vegetarian
  • Gluten-free


  • 50g walnuts
  • 2 tbsp olive oil
  • 4 Little Gem lettuces, trimmed and quartered
  • 5g fresh tarragon sprigs, leaves picked and finely chopped, plus an extra sprig, leaves only
  • 2 tbsp 0% fat natural yogurt
  • 1 tsp Dijon mustard​
  • ½ lemon, juiced
  • 2 celery sticks, sliced into 1cm diagonal slices
  • 150g red grapes, halved
  • 75g vegetarian blue cheese, crumbled

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    6g 32%
  • Sugars

    9g 10%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 9.3g Protein 8.1g Fibre 2.5g


  1. Toast the walnuts in a frying pan over a high heat for 2-3 mins, tossing regularly, until just toasted. Tip out into a bowl.
  2. Rub ½ tbsp oil over the lettuce quarters, then griddle in batches for 5 mins, turning every few mins, until evenly charred.
  3. Whisk together the tarragon, yogurt, mustard, lemon juice and the remaining oil; season.
  4. Arrange the griddled lettuce on a platter with the celery and grapes. Scatter and crumble over the toasted walnuts and blue cheese. Drizzle over the dressing, scatter over the extra tarragon leaves and finish with a twist of black pepper to serve.

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