Red Leaf Salad with Grapes, Fennel, and Blue Cheese
A big green salad studded with grapes, almonds, and bits of blue cheese balances out the richness of a holiday menu and adds a pop of color to the table.
By Yankee Magazine|Oct 22 2018|
Red Leaf Salad with Grapes, Fennel, and Blue Cheese
Photo Credit: Krissy O'SheaA big green salad studded with grapes, almonds, and bits of blue cheese balances out the richness of the menu and adds a pop of color to the table.
Yield
8 servings
For the dressing
Ingredients
1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed orange juice
2 tablespoons raspberry or balsamic vinegar
1 small clove garlic, smashed but left whole
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
First, make the dressing: Combine the olive oil, orange juice, vinegar, garlic, salt, and pepper in a jar with a lid. Screw lid on tightly and wrap in a kitchen towel. Shake vigorously until combined. Set aside.
For the salad
Ingredients
1 1/2 cups red seedless grapes
1 large fennel bulb
Juice of 1/2 lemon
2 medium heads red leaf lettuce, leaves washed and dried
1/4 cup diced red onion
4 ounces blue cheese, crumbled
1/2 cup slivered almonds, toasted
Instructions
Next, make the salad: Slice grapes in half and add to a large serving bowl. Trim fronds from fennel bulb, leaving about two inches of green stalks at the top. Halve the bulb lengthwise. Cut out the core at the bottom of the bulb and discard it, then cut the bulb into very thin horizontal slices. Add fennel slices to the grapes and toss with the lemon juice. Tear the lettuce into large pieces and add to the bowl along with the onion; toss to combine. When ready to serve, remove the garlic clove from the dressing, replace lid, and give it one last shake. Pour over salad, and toss well. Sprinkle blue cheese and toasted almonds over the top of the salad. Serve immediately.
