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Ingredientes
- 1 c. walnuts, halves
- 2 Tbsp. corn syrup
- 1 Tbsp. granulated sugar
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- Â Â Walnut Oil Dressing
- 1/4 c. chopped shallot or possibly 1/4 c. chopped chives or possibly 1/4 c. chopped green onion
- 1/4 c. walnut oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. vegetable oil
- 1/4 tsp salt
- 1 pch pepper
- Â Â Salad
- 2 bn watercress or possibly 2 bunches arugula
- 2 x hearts romaine lettuce, (1 1/2 lbs total)
- 1 sm head radicchio
- 1/2 c. crumbled stilton cheese, (optional)
Direcciones
- In small bowl, combine walnuts, corn syrup, sugar, salt and cayenne; toss to coat (nuts may clump together).
- Spread on parchment paper-lined baking sheet.
- Bake in 325 F (160 C) oven for about 15 min or possibly till golden brown and sugar is bubbling, stirring occasionally to break up clumps.
- Let cold completely on baking sheet.
- Break apart if necessary. (Make-ahead: store in airtight container for up to 5 days.)
- Walnut Oil Dressing:In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, oil, salt and pepper.
- (Make-ahead: Chill for up to 1 day.)
- Salad:Remove coarse stems from watercress; place leaves in large bowl.
- Break romaine into bite-size pcs and add in to bowl.
- Shred radicchio; add in to bowl.
- Add in dressing, toss lightly to coat.
- Sprinkle with candied walnuts and Stilton cheese, if using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 96 | |
| Calories from Fat 74 | 77% |
| Total Fat 8.56g | 11% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 34mg | 1% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.15g | 1% |
| Protein 0.77g | 1% |
