Our colorful organic petite lettuce leaves make a beautiful and tasty salad.
For this recipe we've combined grapes for sweetness, fennel for crunch, yellow tomatoes for color and a hint of acidity, and crumbles of blue cheese for an earthy tang. A sweet shallot and balsamic vinaigrette finishes the salad, although you can use your favorite dressing in its place.
Spiced or candied walnuts, almonds or pecans would be a nice touch with this combination. If grapes aren't in season, try substituting strawberries.
finely minced shallots
kosher or sea salt
Freshly ground black pepper
fruity extra-virgin olive oil
1 ½ Tbsp
apple cider vinegar
Earthbound Farm Organic Petite Lettuce Leaves (torn into bite-size pieces)
fennel bulb (trimmed, cut in half lengthwise, cored and cut crosswise into very thin slices)
yellow grape tomatoes (halved lengthwise if larger than bite-size)
Earthbound Farm Organic Seedless Red or Green Grapes (or a combination of colors, halved if large)
crumbled blue cheese
Make the vinaigrette: Heat the 1 tablespoon of olive oil in a small skillet over medium heat and add the shallots. Cook, stirring frequently, until the shallots are soft, 3 to 5 minutes. Season with salt and pepper and stir in the sugar. Reduce the heat to medium-low and continue cooking until the shallots color lightly, about 5 minutes. Transfer the mixture to a small glass jar, then add the extra-virgin olive oil and vinegars. Seal tightly and shake vigorously to combine. Set aside at room temperature.
Place the greens in a large salad bowl and toss with some of the vinaigrette. Add the fennel, tomatoes and grapes, and toss again to combine, adding more vinaigrette as needed.
Transfer the salad to a large platter and scatter with the crumbled blue cheese. Serve immediately.
We're sharing delicious recipes, tips, handy guides and more, inspired by over 30 years of growing organic goodness. Sign up now for a fresh take on happier, healthier living right in your inbox.