Walnut & Roquefort Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Walnut halves,
2 tbsp: To 3T white wine vinegar,
1/2 tsp: Freshly ground pepper,
1/4 tsp: Salt,
7 tbsp: Olive oil,
1 medium: Head romaine, cleaned, torn into large pieces
1/2 Head: chicory, cleaned, torn into large pieces
1: Avocado, peeled, pitted, sliced lengthwise, dipped in lemon juice
1 Bunch: scallions with tops, trimmed, chopped
4 ounce: Roquefort cheese, crumbled, about 3/4 cup
Directions:
1. Toast walnuts in heavy skillet over medium heat, stirring
frequently, until golden, 5 to 8 minutes. Remove from skillet; cool
and reserve. 2. Mix vinegar, pepper and salt in small bowl. Add oil
in thin, steady stream, whisking continuously until dressing is
smooth and thoroughly mixed. 3. Combine romaine, chicory, avocado,
scallions, cheese and reserved walnuts in large salad bowl. Pour
dressing over salad; toss. Taste and adjust seasonings. Serve
immediately.
Source from luhu.jp
frequently, until golden, 5 to 8 minutes. Remove from skillet; cool
and reserve. 2. Mix vinegar, pepper and salt in small bowl. Add oil
in thin, steady stream, whisking continuously until dressing is
smooth and thoroughly mixed. 3. Combine romaine, chicory, avocado,
scallions, cheese and reserved walnuts in large salad bowl. Pour
dressing over salad; toss. Taste and adjust seasonings. Serve
immediately.
Source from luhu.jp