Salad of Greens and Candied Nuts
This recipe makes 12 servings
Ingredients
- Candied Nuts:
- 1 cup walnut halves
- 2 tbsp corn syrup
- 1 tbsp granulated sugar
- 1/4 tsp cayenne pepper
- Walnut oil dressing:
- 1/4 cup shallots or chives or green onions, minced
- 1/4 cup walnut oil
- 2 tbsp sherry vinegar
- 1 tbsp vegetable oil
- 1 pinch pepper
- 2 bunches watercress or arugula
- 1-1/2 lb (2 hearts) romaine lettuce
- 1 head (small) radicchio lettuce
- 1/2 cup crumbled Stilton cheese, optional
Preparation
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.
- Keywords : Salad; Vegetarian; Nuts; Lettuce; Bake;
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