Deconstructed Leaf Lettuce Salad with Walnuts, Grapes, and Dijon Bleu Dressing

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A fresh, flavorful salad that feels restaurant worthy and effortless.

Inspired by the unforgettable salad at Ma Maison in Boston, we headed into the Test Kitchen to recreate our own better for you version. This is the kind of salad that proves simple ingredients can still feel special.

Every bite brings contrast in the best way. Crisp leaf lettuce, sweet juicy grapes, and warm candied walnuts come together under a creamy Dijon bleu dressing that’s tangy, savory, and just bold enough.

It’s fresh but satisfying. Light yet layered. The kind of salad you serve on a big platter and let everyone build their perfect bite. Elegant without trying too hard, and easy enough for a weeknight but beautiful enough for company.

Deconstructed Leaf Lettuce Salad with Walnuts, Grapes, and Dijon Bleu Dressing

Servings

Ingredients

Dressing

2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup crumbles of Roquefort bleu cheese, plus extra for topping
2 tsp lemon juice
Kosher salt
Black pepper

Salad

4 mini heads of leaf lettuce
1/2 cup seedless red grapes, sliced in half
1/2 cup candied walnuts, store-bought

Instructions

In a small food processor or using an immersion blender, combine the extra virgin olive oil, white wine vinegar, Dijon mustard, Roquefort bleu cheese, lemon juice, and minced garlic. Blend until well combined and creamy. Place dressing into a small bowl and refrigerate for at least 30 minutes.
While dressing is setting up in the refrigerator, rinse and dry the lettuce heads.
Slice each head in half lengthwise. Arrange on a large platter, leaving an open area for the grapes, candied walnuts, and the platted dressing.
Place the sliced seedless red grapes in an empty section of the platter and arrange the candied walnuts next to them.
At this point, the entire platter can be refrigerated until you’re ready to serve.
When ready to serve, remove the chilled dressing and scoop the desired amount into an empty area of the platter, close to the sliced grapes and candied walnuts.
Sprinkle extra crumbled bleu cheese over the dressing to garnish, then serve.