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.
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