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Charred Waldorf salad recipe

2 ratings

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

Ingredients

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
1155kj
278kcal 14%
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

Method

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.
Rub ½ tbsp oil over the lettuce quarters, then griddle in batches for 5 mins, turning every few mins, until evenly charred.
Whisk together the tarragon, yogurt, mustard, lemon juice and the remaining oil; season.
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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