Green Salad with Walnuts and Parmesan
🇫🇷 France
Ingredients
- 1 large shallot, finely chopped
- 1 small garlic clove, finely grated
- ½ cup red wine vinegar, or more to taste
- ½ tsp kosher salt, plus more to taste
- 2 tbsp Dijon mustard
- 2 tsp honey, or more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- ½ cup extra-virgin olive oil
- ¾ cup raw walnuts (optional)
- 1 head butter lettuce or green leaf lettuce (or 2 heads Little Gem), leaves separated and torn if large
- 1 romaine heart, leaves separated and torn in half (or radicchio/Little Gem)
- 2 oz Parmesan, shaved (optional)
- Freshly ground black pepper, to taste
Steps
- In a bowl, whisk together the shallot, garlic, red wine vinegar, and salt; let sit a few minutes to soften the shallot.
- Whisk in the Dijon mustard, honey, and black pepper.
- Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust vinegar, honey, or salt as needed.
- If using walnuts, toast them in a dry skillet over medium heat until fragrant, then let cool and roughly chop.
- In a large bowl, combine the lettuce leaves.
- Drizzle with enough dressing to lightly coat the leaves and toss gently.
- Top with shaved Parmesan and toasted walnuts, if using.
- Season with additional black pepper and serve immediately.
Notes
Recipe instructions were not provided in detail by the source; steps have been reconstructed based on standard vinaigrette and salad assembly technique.
Source: www.epicurious.com