Romaine, Gorgonzola and Walnut Salad
Ingredients:
- 1 cup walnuts, preferably halves
- 3 heads romaine lettuce, leaves separated and torn into bite-size pieces
- 6 small ripe figs, quartered through stem ends (optional)
- 1 cup red or black seedless grapes, halved (optional)
- 2 small pears, quartered, cored and thinly sliced (optional)
- 1/2 to 2/3 lb. Gorgonzola cheese, at room temperature, broken into bite-size pieces
Ingredients for the Walnut Vinaigrette:
- 7 tablespoons walnut oil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sherry vinegar
- Salt and Pepper to taste
Preparation:
Preheat oven to 350 F
To make the walnut vinaigrette, in a bowl, whisk together the walnut and olive oils, balsamic and sherry vinegars, salt and pepper. Set aside.
Spread the walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly browned and fragrant, 8 to 10 minutes. Remove from the oven. Transfer to a small bowl, add 3 tablespoons of the vinaigrette, toss lightly and let stand for 15 minutes before assembling the salad.
Place the torn romaine in a large bowl. Add the marinated walnuts and drizzle with the remaining vinaigrette. Toss well. Top with figs, grapes or pears and the cheese.
If you can't find Gorgonzola at your market, substitute with Roquefort or a similar blue cheese. When in season, figs or grapes make a nice addition to the salad. In winter, serve it with wedges of ripe pear.
- 1 cup walnuts, preferably halves
- 3 heads romaine lettuce, leaves separated and torn into bite-size pieces
- 6 small ripe figs, quartered through stem ends (optional)
- 1 cup red or black seedless grapes, halved (optional)
- 2 small pears, quartered, cored and thinly sliced (optional)
- 1/2 to 2/3 lb. Gorgonzola cheese, at room temperature, broken into bite-size pieces
Ingredients for the Walnut Vinaigrette:
- 7 tablespoons walnut oil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sherry vinegar
- Salt and Pepper to taste
Preparation:
Preheat oven to 350 F
To make the walnut vinaigrette, in a bowl, whisk together the walnut and olive oils, balsamic and sherry vinegars, salt and pepper. Set aside.
Spread the walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly browned and fragrant, 8 to 10 minutes. Remove from the oven. Transfer to a small bowl, add 3 tablespoons of the vinaigrette, toss lightly and let stand for 15 minutes before assembling the salad.
Place the torn romaine in a large bowl. Add the marinated walnuts and drizzle with the remaining vinaigrette. Toss well. Top with figs, grapes or pears and the cheese.
If you can't find Gorgonzola at your market, substitute with Roquefort or a similar blue cheese. When in season, figs or grapes make a nice addition to the salad. In winter, serve it with wedges of ripe pear.
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