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Gordon Ramsay Crisp Butter Leaf Salad With Apple Vinaigrette and Tangy Blue Cheese Recipe

Gordon Ramsay Crisp Butter Leaf Salad With Apple Vinaigrette and Tangy Blue Cheese Recipe

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Servings: 4 People
Ingredients Method

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*

Method
 

Make the Vinaigrette
  1. 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
  1. 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
  1. 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.