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Friday, 21 November 2008

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Frenc Fall/Winter Apple Walnut SaladFrenc Fall/Winter Apple Walnut Salad   

IngredientsIngredients  
  • 1/4 cup French Walnut Oil (Huild de Noix, available at Diablo Foods and Market Hall. Use California walnut oil in a pinch, but it's not as good).
  • 2 - 3 tablespoons white champagne vinegar or white wine vinegar (not balsamic, not sherry, not flavored vinegars)
  • pinch crunchy french sea salt or ground Kosher salt
  • twists of white pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely minced fresh shallot
  • Butter lettuce
  • Belgian endive
  • Pippin or Granny Smith apple bits
  • Toasted walnuts (bake a handful of walnuts on a cookie sheet at 400 degrees for no more than 4 minutes or they burn)
  • Fresh raspberries or pomegranate seeds if available
  • Diced cranberries or cherries
  • Cucumbers if the dressing is too strong.


Difficulty:Low
Vegetarian:Yes
Hits:111
Rating:No votes
Date added;:01.26.2007
Author:Kimberly Darwin
DescriptionDescription  These recepts have been found to be very successful over the years.
InstructionsInstructions  For the Dressing: Mix the first six ingredients (French Walnut Oil through shallot) together in a measuring cup and adjust for taste. If it is too tart because fo teh mustard and vinegar, cut it with a tablespoon of water, or even better, some mashed cucumber. Or just add cucumber to the salad. Toss the dressing with the remaining ingredients.
NotesNotes  This recipe is good too with a sprinkling of gorgonzola cheese on top. But if you do that, don't add the dijon mustard to the dressing. Somehow mustard and blue cheeses don't mix well in a such a salad. I usually do either/or. Sore walnut oil in the refridgerator. It goes rancid quickly if it is at room temperature. And it is not the kind of oil one goes through quickly. This recipe is not as good with a spring salad mix because the arugula and other strongly flavored lettuces compete with the delicate flavor of the walnut oil. And they clash with the gorgonzola or mustard.

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