Waldorf Carpaccio Salad

cuisine American
difficulty Simple
season Year Round
serves 6


24 seedless grapes, on the vine 1 tablespoon OLIVE OIL 1/4 cup walnut pieces, lightly toasted 3 ounces mild blue cheese 2 small tart apples such as McIntosh or Macoun, sliced on a mandoline 1 tablespoon freshly squeezed lemon juice 1 celery rib, finely chopped 1/4 cup crème fraîche 1 small head Boston lettuce or other baby leaves Fresh chives Sea salt and freshly ground black pepper


  1.  Preheat the oven to 425 degrees F.
  2.  Toss the grapes with the olive oil. Lightly sprinkle with salt and pepper, and roast them on a half sheet baking pan for about 30 minutes. Set aside to cool.
  3.  Whisk the crème fraîche with the 1 tablespoon lemon juice and set aside.
  4.  Remove the large outer leaves of the lettuce and reserve for another use. Place smaller Boston lettuce leaves or baby leaves on a platter.
  5.  Sprinkle 1 tablespoon of lemon over the apple slices and toss to distribute. Place the apple slices over the lettuce leaves and sprinkle with the celery and walnuts.
  6.  Crumble the blue cheese over the salad.
  7.  Drizzle the crème fraîche dressing over the plate. Using scissors, snip the chives over the salad and sprinkle with sea salt and a few grinds of black pepper.