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| Home -> [Appetizers, Cheese, Salads] -> [Walnut and roquefort salad Recipe] |
Walnut and roquefort salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Cheese, Salads |
Rating: |
no rating. |
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Ingredients:
| 3
| oz | Walnut halves | | 2
| tbsp | To 3T white wine vinegar | | 1/2
| tsp | Freshly ground pepper | | 1/4
| tsp | Salt | | 7
| tbsp | Olive oil | | 1
| med | 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
| oz | Roquefort cheese | | | -crumbled (about ?cup) |
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Procedures:
| 1 | Toast walnuts in heavy skillet over medium heat, stirring frequently, until golden, 5 to 8 minutes. | | 2 | Remove from skillet; cool and reserve. | | 3 | Mix vinegar, pepper and salt in small bowl. | | 4 | Add oil in thin, steady stream, whisking continuously until dressing is smooth and thoroughly mixed. | | 5 | Combine romaine, chicory, avocado, scallions, cheese and reserved walnuts in large salad bowl. | | 6 | Pour dressing over salad; toss. | | 7 | Taste and adjust seasonings. | | 8 | Serve immediately |
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