Super Model Project: Butter Lettuce with Blue Cheese & Cayenne-Candied Walnuts

This is the best salad that I’ve made in a minute; I guess I’d expect nothing less from a super model. Also, it’s beyond simple, just a really nice combo that will soon be in regular rotation. A few ratio tweaks from me…sometimes I think Ms. Teigan may have had a vo-so or two too many in the kitchen.

Crunchy, cream, tart.

Butter Lettuce Salad with Blue Cheese and Cayenne Candied Walnuts


  • 6 T. olive oil
  • 2 T. red wine vinegar
  • 1/2 of a shallot, finely chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper


  • 1 large head of butter lettuce
  • 1 apple, halved and cut into thin slices, then halved again
  • 1/2 small red onion, thinly sliced
  • 1/4 c. blue cheese crumbles
  • 1/2 c. cayenne-candied walnuts

Cayenne-Candied Walnuts:

  • 1 c. walnut halves
  • 1/4 c. sugar
  • 1 T. butter
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  1. Make the cayenne-candied walnuts by combining all walnut ingredients in a small nonstick pan over medium heat. Toss all ingredients so they are evenly coated and cook, stirring often, until sugar melts.
  2. Cool walnuts on a plate until ready to use. Chop up a bit if needed.
  3. Make the dressing by combine all ingredients and whisking together.
  4. Make the salad. Lightly dress and sprinkle with walnuts.


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