TOASTED WALNUT SALAD
Appetizers, Salads and Breads:
Toasted Walnut Salad
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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INGREDIENTS FOR WALNUT DRESSING:
2/3 cup walnut oil
1/3 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon sugar
dash salt
dash freshly ground pepper
INGREDIENTS FOR SALAD:
4 heads Boston lettuce, torn
1 cup toasted walnuts, coarsely chopped
2 ounces blue cheese, crumbled (1/2 cup)
1 pear, peeled, cored, and thinly sliced
TO PREPARE:
Walnut Dressing: Combine walnut oil, lemon juice, mustard,
sugar, salt, and pepper in a covered jar. Shake well and
refrigerate.
Toss lettuce, walnuts, blue cheese, and pear in a salad bowl.
Add dressing, toss, and serve immediately.
NOTE: Walnut dressing may be made up to 4 days in advance and
kept covered in the refrigerator. Walnut oil should be stored
in the refrigerator as it turns rancid quickly.
SERVES 8
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Copyright 1996 The Junior League of Houston, Inc. All rights
reserved.
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