Walnut And Roquefort Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 ounce: Walnut halves,
-torn into large pieces,
2 tbsp: To 3T white wine vinegar,
1: Avocado, peeled, pitted,
1/2 tsp: Freshly ground pepper,
-sliced lengthwise,
1/4 tsp: Salt,
-dipped in lemon juice,
7 tbsp: Olive oil,
1 Bunch: scallions with tops,
1 medium: Head romaine, cleaned,
-trimmed, chopped
-torn into large pieces,
4 ounce: Roquefort cheese,
1/2 Head: chicory, cleaned,
-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