Recipes
Fall Salad With Walnut Vinaigrette
Source: Bob Pastorio
Servings: 4 servings
Description:
A simple leaf and apple salad that contrasts well with both simple and elaborate meals.
- Ingredients:
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup walnut pieces
- 3/4 cup light olive oil
- 1 cup grated Parmesan cheese
- 2 heads Romaine lettuce
- 1 whole bulb of fennel, a slice of the base and all leaves removed
- 3 apples (different kinds make it interesting)
- 1 tablespoon minced fresh rosemary leaves
- 2 tablespoons fresh chives cut into 1/2-inch pieces
Instructions
Combine vinegar, salt, pepper, 1/4 cup walnuts and the oil in a blender and process until smooth. Grate cheese. Tear Romaine into bite size pieces. Cut fennel into thin slices. Core apple and cut in small chunks. Put the Romaine, fennel, apples, cheese and remaining walnuts in a salad bowl. Pour in the dressing, toss and serve.
Shenandoah Growers suggests:
Adding other kinds of lettuces or other nuts make it more interesting. Substituting ripe pears for some of the apples is good.