This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston, as well as a more intense and sturdy green, such as escarole. You can add thinly sliced pear, apple or persimmon or replace the fennel with fruit.
4 servings, 2 cups each
Active Time: 20 minutes |
Total Time: 20 minutes
1 medium shallot, finely diced
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 cup walnut oil
1/4 cup chopped walnuts
4 cups mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
1 Belgian endive, cut crosswise into thin slices
1 small fennel bulb, trimmed and cut into 2-inch slivers
4 ounces white mushrooms, cleaned and sliced (2 cups)
To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350ºF for about 6 minutes.) Transfer to a plate to cool.
Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.
Per serving :
19 g Fat;
2 g Sat;
4 g Mono;
0 mg Cholesterol;
10 g Carbohydrates;
4 g Protein;
5 g Fiber;
354 mg Sodium;
627 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 fat
Tips & Notes
Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.
The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.