Ingredients
Creamy Lemon Dressing
- 3/4 cup crème fraiche or plain Greek yogurt
- 3 tablespoons freshly squeezed lemon juice
- Zest of one lemon
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
Salad
- 2 heads Romaine lettuce, chopped
- 2 large Honeycrisp apples, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 cup candied pecans
- 4 oz. aged white cheddar cheese, grated with a potato peeler or large grater
- 1 tablespoon minced chives
Instructions
- Make the Dressing: In a medium bowl, whisk together the crème fraiche or Greek yogurt, freshly squeezed lemon juice, lemon zest, honey, and kosher salt until smooth and creamy. You can prepare this dressing up to 2 days ahead and refrigerate it.
- Prepare the Salad Base: In a large bowl, add the chopped Romaine lettuce. Drizzle the sliced Honeycrisp apples with 1 tablespoon of fresh lemon juice and toss gently to prevent them from browning.
- Assemble the Salad: Add the lemon-coated apple slices, candied pecans, grated aged white cheddar cheese, and minced chives to the bowl with the lettuce.
- Toss with Dressing: Pour the creamy lemon dressing over the salad ingredients and toss gently but thoroughly until everything is well coated and evenly combined.
- Serve: Serve the salad immediately to enjoy the freshest taste and crunchy texture.
Notes
- The dressing can be made up to 2 days in advance and stored in the refrigerator.
- To prevent apple slices from browning, toss them immediately with lemon juice.
- Feel free to use either crème fraiche or plain Greek yogurt based on your preference.
- Grating the cheese with a potato peeler creates thin, delicate shavings that enhance texture.
- Serve immediately after tossing to maintain crispness of the lettuce and apples.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
