Watercress, Walnut, And Roquefort Salad
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
61
Spice
50
Sweetness
54
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Walnut1 tbsp
Sugar1 tsp
Salt2 tbsps
Walnut Oil (*)1 small
Garlic (clove)1.5 tsps
Dijon Mustard1 tbsp
Lemon Juice (fresh)1 tbsp
Extra-Virgin Olive Oil2 bunches
Watercress (about 6 cups)Directions:
1
Make caramelized walnuts: Preheat oven to 350°F
2
In baking pan toast nuts in oven until golden and fragrant, about 10 minutes
3
In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts
4
Transfer mixture to a bowl and cool
5
Break walnuts apart
6
Preheat oven to 350°F
7
In baking pan toast nuts in oven until golden and fragrant, about 10 minutes
8
In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts
9
Transfer mixture to a bowl and cool
10
Break walnuts apart
11
Make dressing: Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice
12
Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste
13
Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice
14
Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste
15
Trim endive and cut into julienne strips
16
Discard coarse stems from watercress and toss with endive and dressing
17
Top salad with Roquefort and walnuts
18
Trim endive and cut into julienne strips
19
Discard coarse stems from watercress and toss with endive and dressing
20
Top salad with Roquefort and walnuts