Winter salad with walnut milk vinaigrette
Indulge in the delightful flavors of winter with a tantalizing walnut milk vinaigrette drizzled over fresh, vibrant salad greens. A perfect blend of seasonal ingredients to satisfy your taste buds.
Ingredients:
- 1/2 cup walnut halves
- 1/2 cup water
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon walnut oil
- Kosher salt
- Pepper
- 1 small head of red leaf lettuce, torn into bite-size pieces
- One 8-ounce head of escarole, white and light green leaves only, torn into bite-size pieces
- Thinly sliced candy-striped beets, for serving
Instructions:
- Preheat your oven to 350°. Place the walnuts evenly on a pie plate and bake for 8 to 10 minutes, or until they release a pleasant smell. Allow them to cool down.
- Using a blender, blend the cooled walnuts with water until a smooth consistency is achieved. Mix in the vinegar by pulsating the blender. Place a fine-mesh sieve over a small bowl, strain the walnut mixture by pressing down on the solids; you can discard the solids. Stir in the olive oil and walnut oils and season the dressing with salt and pepper to your liking.
- In a large serving bowl, mix together the lettuce, escarole, and beets. Pour the vinaigrette over the salad and mix well before serving.
Summary:
- Calories: 629 kcal
- Fat: 58 g
- Protein: 14 g
- Carbs: 24 g
- Potassium: 1204 mg
- Magnesium: 150 mg