Salad Of Bitter Greens And Walnuts Recipes

CHOPPED SALAD WITH APPLES, WALNUTS AND BITTER LETTUCES

Steps:

• In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.
• Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Steps:

• In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
• While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
• Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING

Steps:

• Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

WILTED BITTER GREENS WITH CRISPY WALNUT GOAT CHEESE

Steps:

• For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
• Preheat the oven to 200 degrees F.
• To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
• Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
• When all of the disks have been fried, keep them warm in the oven.
• Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
• Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

BITTER GREENS & TAMARI ROASTED WALNUTS, CHERRIES & BLUE

Steps:

• Heat oven to 350°F.
• Stir together tamari, molasses, 1/8 teaspoon each of the salt, black pepper and red pepper in a small bowl until blended. Add walnuts; toss to coat. Transfer with a slotted spoon to a wire rack set over a baking sheet; roast about 10 minutes, or until browned. Remove from oven; let cool. Set aside.
• Meanwhile, heat apple juice and vinegar to a boil in a medium saucepan over medium heat. Place the cherries in a small bowl. Pour the hot juice mixture over the cherries; marinate 30 minutes. Strain the juice mixture from cherries back into the saucepan. Heat the mixture to a boil; reduce heat to medium. Cook until reduced to 1/4 cup, 15-17 minutes. Stir in oil; set aside to cool completely.
• Combine the greens, reserved walnuts, cherries, onion and remaining 1/4 teaspoon each of the salt and black and red peppers. Whisk dressing; drizzle over salad. Toss to coat. Sprinkle with the blue cheese.