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Mixed Greens With Walnuts

Source of Recipe

"Cookwise"


List of Ingredients

1 small head boston lettuce
1 small head bibb lettuce
1 small head romaine lettuce
1 pound fresh mushrooms
DRESSING:
1 1/4 cups coarsely chopped walnuts
1/2 teaspoon salt -- plus
1 1/4 teaspoons salt -- (1 3/4 teaspoons total)
2 large shallots -- peeled and halved
2 tablespoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon white pepper
1 teaspoon dijon mustard
1 cup vegetable oil


Recipe

Wash the lettuces and soak for 10 to 30 minutes in cold water. Spin dry, then wrap in a clean towel to dry thoroughly. Remove and place in zip-top plastic bags, squeeze out the air, seal, and refrigerate.

Preheat the oven to 350F (177C).

Spread the walnuts on a baking sheet and roast until lightly browned, about 10 minutes. While the walnuts are hot, stir in the salt. With the steel knife in the workbowl, turn on the food processor and drop the shallots one at a time down the feed tube onto the spinning blade to mince. Add the vinegar, sugar, 1 1/4 teaspoons salt, pepper, and mustard. With the processor running, slowly drizzle in the oil. Add 1/4 cup of the walnuts and process a few seconds to grind. Set aside.

When ready to serve, slice the mushrooms thinly. Tear the lettuce into bite-size pieces and place in a large mixing bowl. Add the mushrooms and 1/2 cup dressing and toss very well to coat each piece. Taste and add more dressing or salt if needed. Place on a cold salad platter or individual salad plates. Top with remaining walnuts and serve immediately.

Using less vinegar than the standard one part vinegar to three parts oil produces a more delicate flavor balance and a delicious salad dressing.

Dry salad greens require a minimum of dressing. Adding ground roasted walnuts thickens the dressing and adds flavor.