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Categories:
Boston lettuce bibb lettuce head romaine lettuce walnuts butter salt shallots white wine vinegar sugar ground white pepper mustard olive oil fresh mushrooms
Viewed: 35 - Published at: 8 years agoIngredients
- 1 small head Boston lettuce
- 1 small head Bibb lettuce
- 1 small head romaine lettuce
- 1 1/4 cups coarsely chopped walnuts
- 2 tablespoons butter or margarine
- 1 3/4 teaspoons salt, divided
- 2 large shallots, halved
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon ground white pepper
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- 2 (8-ounce) packages sliced fresh mushrooms
Method
- Rinse lettuces, and separate leaves. Let leaves stand in cold water to cover in a large bowl 30 minutes. Drain well, and pat dry with paper towels. Tear leaves into bite-size pieces.
- Bake walnuts in a shallow pan at 350° for 10 minutes or until toasted. Stir in butter and 1/2 teaspoon salt.
- Pulse shallots in a food processor until minced. Add remaining 1 1/4 teaspoons salt, vinegar, and next 3 ingredients. With processor running, pour oil through food chute. Add 1/4 cup walnuts, and process until smooth.
- Toss lettuce and mushrooms with 1/2 cup vinaigrette; top with remaining 1 cup walnuts. Serve with remaining vinaigrette, if desired.
