Teenage Greens Salad
Thomas J. Story
Yields Makes 4 servings
AuthorBart Hosmer
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.

Teenage Greens Salad

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