Mixed Oak Lettuces Recipe

Prepare lettuces and apples

Wash the mixed oak lettuces thoroughly in cold water. Spin or pat dry until mostly moisture-free. Tear larger leaves into bite-size pieces and place in a large salad bowl. Core the apples and thinly slice them (leave skin on for color). Toss the apple slices with 1 teaspoon lemon juice (reserve remaining lemon juice for whipped ricotta) to prevent browning.

Toast walnuts

In a dry skillet over medium heat, toast the chopped walnuts, stirring frequently, until fragrant and slightly darker, about 3–5 minutes. Remove from heat and let cool.

If using parsley, chop and set aside. Keep the prepared lettuce, apples, toasted walnuts, and parsley ready for assembling once the vinaigrette and ricotta are done.

Whip ricotta

Place the ricotta, 2 tablespoons honey, 1 teaspoon lemon juice (from the reserved amount), 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl or the bowl of a food processor. Whisk vigorously by hand for 1–2 minutes until the texture is noticeably smoother and slightly airy, or pulse in the food processor until light and creamy (about 20–30 seconds). Taste and adjust honey or salt as needed. Transfer to a small serving bowl and cover to keep slightly chilled until plating.

Emulsify dressing

In a small jar or bowl, combine 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard. Whisk to combine. Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking vigorously (or close the jar and shake until emulsified). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more maple syrup if you prefer sweeter, or a splash more vinegar if you prefer brighter.

Just before serving, pour about half of the vinaigrette over the lettuce and apples (reserve remaining vinaigrette for anyone who wants more). Toss gently to coat the leaves evenly, using tongs to avoid bruising the lettuce.

Divide the dressed salad among 4 plates or serve family-style in the large bowl. Dollop 2–3 tablespoons of the honey whipped ricotta atop each portion (or place spoonfuls around the salad). Scatter the toasted walnuts evenly over the salads, and finish with a light sprinkle of chopped parsley if using.

Optionally, drizzle any remaining vinaigrette over the plated salads. Serve immediately.