I’ll be blunt: too many people treat salads like an afterthought, a bland pile of greens tossed in mediocre dressing. That stops now. Today, we’re diving headfirst into my Gordon Ramsay Crisp Butter Leaf Salad With Apple Vinaigrette and Tangy Blue Cheese Recipe – a bold, invigorating dish that refuses to be overshadowed by any main course.
This is not just another Gordon Ramsay Crisp Butter Leaf Salad Recipe; it’s your invitation to shake off complacency and embrace a new level of flavor.
Picture crunchy butter leaf lettuce drizzled with a sweet-yet-sharp Apple Vinaigrette Salad dressing, punched up by the bold bite of Tangy Blue Cheese Salad crumbles.
It’s a symphony of tastes, guaranteed to break you out of your comfort zone.
There’s no room for half measures here – if you want to call yourself a serious home cook, you’ll welcome this Butter Leaf Salad with Blue Cheese as your go-to Fall Salad Recipe.
So grab your whisk, muster some courage, and let’s give your taste buds the wake-up call they deserve.
After you’ve mastered this Blue Cheese Vinaigrette masterpiece, take a moment to reflect on where you’re holding back—both in the kitchen and in life.
Are you ready to step up, or will you shrink from greatness?
The choice is yours.
Gordon Ramsay Crisp Butter Leaf Salad With Apple Vinaigrette and Tangy Blue Cheese Recipe
Ingredients
Apple Cider Vinaigrette
- 1 tablespoon chopped shallot
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons olive oil
- 1 lemon, for juicing
- Flaky sea salt and fresh cracked pepper, to taste
Butter Leaf and Spinach Salad
- 2 heads of butter leaf, cleaned and leaves separated
- 3 cups baby spinach
- 1 chilled honeycrisp apple
Optional
- Handful of toasted walnuts
- Pickled shallot
- 4 ounces tangy blue cheese, chilled*
Instructions
Make the Vinaigrette
- In a small mixing bowl, whisk together the chopped shallot, apple cider vinegar, and olive oil until they’re fully combined. Sprinkle in a pinch of salt and pepper, then squeeze in the juice of half a lemon for a bright, tangy finish. Set this dressing aside to let the flavors meld.
Build the Salad Base
- Choose your favorite crisp greens—baby spinach, arugula, or mixed lettuce—and arrange them in a serving bowl. Keep them well-chilled for maximum freshness.
Add Fresh Apple
- Using the large holes on a box grater, grate the apple (minus the core) over the greens. The sweet apple shreds add both color and a subtle sweetness to the salad.
Additional Step-by-Step Instructions
Top with Crunchy Garnishes
Sprinkle a handful of chopped walnuts on top for a satisfying crunch, followed by a few pickled shallot slices for an added burst of tang.
Drizzle and Crumble
Drizzle the vinaigrette over the salad, ensuring the greens and apple are lightly coated. Then, take your firmed-up blue cheese (chilled in the freezer for about 30 minutes) and crumble it generously over everything.
Serve Immediately
Present your salad right away to enjoy the crisp textures and contrasting flavors.
Crisp Butter Leaf Salad With Apple Vinaigrette and Tangy Blue Cheese Recipe Notes
- Easier Blue Cheese Crumbles
Popping your cheese in the freezer for half an hour makes it much simpler to break into big, beautiful chunks. - Fall in Love with Your Salad
Add a cozy autumn twist by layering in sweet, ripe persimmons for extra color and seasonal flair.