Light and flavourful salad with grapes, toasted walnuts, celery (stangensellerie) in a Roquefort and buttermilk dressing (mayo-free).
Course
Salad, Side Dish
Category
American
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings4as side
Calories145kcal
AutorElle
Ingredients
For the dressing:
1shallot,finely chopped
1/2clovegarlic,minced
1tablespoonfreshly squeezed lemon juice
1tablespoonwhite wine vinegar
2tablespoonsextra-virgin olive oil
3tablespoonsbuttermilk
1teaspoonDijon mustard
75gcrumbled Roquefort cheese,or to taste
sea salt and freshly ground pepper,to taste
handful of flat-leaf parsley,finely chopped (about 2 tablespoons)
For the salad:
2mini heads romaine lettuce(or a mix of greens such as endive, radicchio and romaine), chopped (300 g)
1cupseedless red grapes,halved (160 g)
2stalks of celery,diced
1/4cupwalnut halves,lightly toasted and coarsely chopped (25 g)
Method
In a small bowl, add the shallot, garlic, lemon juice and vinegar, then slowly whisk in olive oil, followed by the buttermilk, mustard, cheese, salt, pepper and parsley. Set aside for a few minutes so that the flavours can develop.
Meanwhile, prepare the salad. In a large serving bowl, add the lettuce, grapes, celery and half of the toasted walnuts. Pour over the dressing toss well to combine. Sprinkle over the remaining walnuts and serve. Enjoy!.
Notes
if you don’t have buttermilk, you could try using 2 tablespoons crème fraîche, plus a little cold water to thin.
If you like your dressing a little richer you could also add a tablespoon of mayonnaise to the original recipe.
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