Salad of Greens and Candied Nuts

Author: Canadian Living

  • Portion size 12 servings


Candied Nuts:
  • 1 cup walnut half
  • 2 tablespoons corn syrup
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cayenne pepper
Walnut oil dressing:
  • 1/4 cup shallot minced
  • 1/4 cup chives minced
  • 1/4 cup green onion minced
  • 1/4 cup walnut oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon vegetable oil
  • 1 pinch pepper
  • 2 bunches watercress
  • 2 bunches arugula
  • 1 1/2 lb (2 hearts) romaine lettuce
  • 1 head radicchio lettuce
  • 1/2 cup crumbled Stilton cheese optional


Candied Nuts:
In small bowl, combine walnuts, corn syrup, sugar, salt and cayenne; toss to coat (nuts may clump together). Spread on parchment paper-lined baking sheet. Bake in 325°F (160°C) oven for about 15 minutes or until golden and sugar is bubbling, stirring occasionally to break up clumps. Let cool completely on baking sheet. Break apart if necessary. (Make-ahead: store in airtight container for up to 5 days.)

Walnut Oil Dressing:
In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, oil, salt and pepper. (Make-ahead: Refrigerate for up to 1 day.)

Remove coarse stems from watercress; place leaves in large bowl. Break romaine into bite-size pieces and add to bowl. Shred radicchio; add to bowl. Add dressing, toss lightly to coat. Sprinkle with candied walnuts and Stilton cheese, if using.

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Salad of Greens and Candied Nuts