Bibb Lettuce Salad with Winter Fruit and Walnuts
Enjoy the best of winter produce with this Bibb Lettuce Salad featuring crisp apples, ripe pears, celery, earthy beets, and crunchy walnuts—all tossed in a vibrant Greek olive oil vinaigrette. Inspired by Athens’ bustling markets and the seasonal flavors found in my book, Athens: Food, Stories, Love, this salad is easy to make, filling, and festive for any occasion. If you love nourishing salads and Mediterranean flavors, be sure to try more dishes from Athens below.
Ingredients
- large Bibb lettuce
- 1 Golden Delicious apple cored and cut into ½-inch cubes
- 1 large firm ripe pear, cored and cut into ½-inch cubes
- 2 celery stalks trimmed and chopped
- 1 cooked beet cut into ½-inch dice*
- 6 tablespoons extra-virgin Greek olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon strained fresh lemon juice
- 1 garlic clove minced
- Salt to taste
- ½ cup walnuts very coarsely chopped
For homemade beets:
- Trim root and stem scrub well, cover beet in small pot with water plus 1 tablespoon red wine vinegar. Simmer until tender but firm (about 25 min), let cool, peel, dice.
Instructions
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Tear apart lettuce leaves, wash, spin dry, and tear into large pieces in a bowl. Add apple, pear, celery, and beet.
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Whisk together olive oil, vinegar, lemon juice, and garlic. Season with salt.
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Pour dressing over salad, sprinkle walnuts on top, and serve.
Notes
If you like this recipe from Athens: Food, Stories, Love, you'll love these recipes, too:
