Salad of Greens and Candied Nuts
Servings: 12
Ingredients:
-
Candied Nuts:
1 cup (250 mL) walnut halves
2 tbsp (25 mL) corn syrup
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
walnut_oil Dressing:
1/4 cup (50 mL) shallots, chives or green onions, minced
1/4 cup (50 mL) walnut oil
2 tbsp (50 mL) sherry vinegar
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) salt
Pinch pepper
2 bunches watercress or arugula
2 hearts (1-1/2 lb/750 g total) romaine lettuce
1 small head radicchio
1/2 cup (125 mL) 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.
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