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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons walnut oil
- 1 1/2 tablespoons sherry vinegar
- 1 large shallot, minced
- Salt and freshly ground black pepper
- 1/2 cup walnuts
- 2 heads escarole, pale heart only, trimmed
- 1/3 pound Gruyere, trimmed of any rind and cut into matchstick-size pieces
- 1/2 cup minced Italian parsley
Method
- To make the vinaigrette: In a small bowl, whisk together the oils, vinegar, shallot, and salt and pepper to taste.
- Let stand 30 minutes to allow shallot flavor to mellow.
- Taste and adjust the balance as needed.
- Preheat the oven to 350F.
- Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes.
- Let cool.
- Break any large pieces up by hand.
- In a large salad bowl, combine the escarole, walnuts, Gruyere, and parsley.
- Add enough of the dressing to coat the salad lightly; you may not need it all.
- Toss well.
- Season with salt and pepper to taste and toss again.
- Serve immediately.
