Mixed Greens With Walnuts

[Guest guest]

I made this without using the butter, which made it vegan, if not low fat.

Ms. Corriher is a food scientist who uses recipes to illustrate various

principles of food chemistry, hence the last two paragraphs giving the rationale

for her instructions/ingredients.

 

* Exported from MasterCook *

 

Mixed Greens With Walnuts

 

Recipe By :Shirley Corriher

Serving Size : 8 Preparation Time :0:00

Categories : Dressing Lacto

Salad

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small head boston lettuce

1 small head bibb lettuce

1 small head romaine lettuce

1 pound fresh mushrooms

DRESSING:

1 1/4 cups coarsely chopped walnuts

2 tablespoons butter

1/2 teaspoon salt -- plus

1 1/4 teaspoons salt -- (1 3/4 teaspoons total)

2 large shallots -- peeled and halved

2 tablespoons white wine vinegar

2 teaspoons sugar

1/2 teaspoon white pepper

1 teaspoon dijon mustard

1 cup vegetable oil

 

Wash the lettuces and soak for 10 to 30 minutes in cold water. Spin dry, then

wrap in a clean towel to dry thoroughly. Remove and place in zip-top plastic

bags, squeeze out the air, seal, and refrigerate.

 

Preheat the oven to 350F (177C).

 

Spread the walnuts on a baking sheet and roast until lightly browned, about 10

minutes. While the walnuts are hot, stir in the butter and 1/2 teaspoon salt.

With the steel knife in the workbowl, turn on the food processor and drop the

shallots one at a time down the feed tube onto the spinning blade to mince. Add

the vinegar, sugar, 1 1/4 teaspoons salt, pepper, and mustard. With the

processor running, slowly drizzle in the oil. Add 1/4 cup of the walnuts and

process a few seconds to grind. Set aside.

 

When ready to serve, slice the mushrooms thinly. Tear the lettuce into bite-size

pieces and place in a large mixing bowl. Add the mushrooms and 1/2 cup dressing

and toss very well to coat each piece. Taste and add more dressing or salt if

needed. Place on a cold salad platter or individual salad plates. Top with

remaining walnuts and serve immediately.

 

Using less vinegar than the standard one part vinegar to three parts oil

produces a more delicate flavor balance and a delicious salad dressing.

 

Dry salad greens require a minimum of dressing. Adding ground roasted walnuts

thickens the dressing and adds flavor.

 

Source:

" Cookwise "

S(Formatted by):

" N. Braswell "

 

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Per Serving (excluding unknown items): 287 Calories; 30g Fat (92.4% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 373mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 6 Fat; 0 Other

Carbohydrates.

 

NOTES : Author's note: Whenever I asked what was in the dressings used on the

wonderful salads in France, the reply was usually " oil and vinegar. " They were

very delicate and not vinegary like American dressings. These are crisp greens

with a mild dressing thickened and lightly flavored with ground roasted walnuts

-- excellent with pasta...

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0