Wednesday, August 12, 2009

Shaved Fennel, Radish & Walnut Salad

I have been eating a lot of salads this summer and this is one I happened to put together with what I had in the fridge at the time:

1 small head of romaine hearts
1 head of endive, chopped
2 radishes, thinly sliced
1/2 head of fennel, sliced very thinly (on a mandoline if possible)
1/2 medium red onion, sliced thinly
1/4 cup toasted walnuts
parsley leaves and fennel fronds for garnish
walnut vinaigrette (recipe follows)

In a large bowl, tear romaine hearts in large pieces and add the remaining vegetables.
Top with toasted walnuts and drizzle with vinaigrette to taste. (Add feta, goat or blue cheese if desired.)

Walnut Vinaigrette (adapted from The Greens Cookbook by Deborah Madison)

1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon salt
1 small shallot, finely diced
4 tablespoons virgin olive oil
1 teaspoon walnut oil, or more, to taste

Combine the vinegar, salt and shallot in a small bowl, stirring to dissolve the salt. Whisk in the oils slowly to emulsify. Taste and adjust the ingredients if necessary.

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