Summer Salad with Caramelized Nuts

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Summer Salad with Caramelized Nuts

 

Caramelize a little brown sugar in butter on the stove. When sugar is melted

somewhat and a little browned, throw in a handful of walnuts you have either

toasted in a dry frying pan or nuked for 2 minutes in microwave.

Wash the best, freshest lettuces you can find.

Dressing: Mix a good extra virgin olive oil in equal parts with either

raspberry vinegar or other vinegar (fig is really good but expensive). Add a

squirt of anchovy paste, unless you are a vegetarian. Add black pepper and

salt.

Alternative: use hazelnut oil instead of olive oil and toasted and candied

hazelnuts. Walnut oil also works, but be sure it stays refrigerated, as it goes

rancid quickly.

Toss lettuce with dressing and plenty of crumbled bleu cheese, the candied

nuts, and dried cranberries, and sliced pears.

 

 

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