Teenage Greens Salad
Thomas J. Story
Bart Hosmer of Parcel 104 restaurant in Santa Clara, CA pairs teenage greens with sweet apple and bits of pungent blue cheese. Prep Time: about 10 minutes.
How to Make It
1
Rinse and core 1 red apple (6 oz.); slice into thin wedges. In a large serving bowl, whisk together 2 tablespoons walnut oil or olive oil, 1/4 teaspoon grated lemon peel, 1 tablespoon lemon juice, 2 teaspoons cider vinegar, 2 teaspoons minced shallots, and 1 teaspoon honey. Add salt and pepper to taste. Mix apples into dressing. Add 8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long) and mix gently. Sprinkle with 1/3 cup (1 1/2 oz.) crumbled blue cheese and fresh-ground pepper to taste.
Ingredients
1 red apple (6 oz.)
2 tablespoons walnut oil or olive oil
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons cider vinegar
2 teaspoons minced shallots
1 teaspoon honey
8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long)
1/3 cup (1 1/2 oz.) crumbled blue cheese
Directions
1
Rinse and core 1 red apple (6 oz.); slice into thin wedges. In a large serving bowl, whisk together 2 tablespoons walnut oil or olive oil, 1/4 teaspoon grated lemon peel, 1 tablespoon lemon juice, 2 teaspoons cider vinegar, 2 teaspoons minced shallots, and 1 teaspoon honey. Add salt and pepper to taste. Mix apples into dressing. Add 8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long) and mix gently. Sprinkle with 1/3 cup (1 1/2 oz.) crumbled blue cheese and fresh-ground pepper to taste.
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