Little Gem Salad with Lemon Vinaigrette
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Ingredients
1 cup walnut halves
1 tablespoon walnut oil
Kosher salt
1 small shallot, minced
¼ cup fresh lemon juice
1 tablespoon champagne vinegar
½ cup extra-virgin olive oil
Freshly ground pepper
4 ounces yellow squash, thinly sliced
3 thin slices red onion, cut into rings
4 heads of lettuce "Little Pearl"
¼ cup fresh grated Pecorino Romano cheese, plus more to serve
To make
Nancy Silverton's beautiful salad, adapted from her Mozza cookbook, includes lettuce leaves from Little Pearl, a smaller and sweeter version of romaine lettuce. If you can't find it, use romaine hearts instead.
Preheat the oven to 350 degrees. Toast the walnuts on a pie plate until golden brown, 12 minutes. Allow to cool, then coarsely chop the nuts. Transfer to a bowl and drizzle with the walnut oil and a pinch of salt. In a small bowl, combine the shallots, lemon juice, and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.In a large bowl, combine the pumpkin with the onion, lettuce, walnuts, pecorino and half the dressing and serve. Leave the remaining gas station for another use.
Preheat the oven to 350 degrees. Toast the walnuts on a pie plate until golden brown, 12 minutes. Allow to cool, then coarsely chop the nuts. Transfer to a bowl and drizzle with the walnut oil and a pinch of salt. In a small bowl, combine the shallots, lemon juice, and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.In a large bowl, combine the pumpkin with the onion, lettuce, walnuts, pecorino and half the dressing and serve. Leave the remaining gas station for another use.
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Author:Admin
Published: 11/20/2023 9:38 PM
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