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Winter Salad with Warm Walnut Vinaigrette

Winter Salad with Warm Walnut Vinaigrette

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Chef Joshna Maharaj dishes out some serious cold-weather comfort with her dinner party ideas. Maple syrup holds up beautifully against these bitter winter greens for a balanced and comforting warm salad.

Close up of a salad with lettuce, walnuts, escarole, and bacon bits.

Ingredients

1 medium head escarole, coarsley torn
1/2 head radicchio, rouchly chopped
1/2 cup walnut pieces, toasted
5 bacon slices, cut into crosswise strips
1/3 cup walnut oil or extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
2 tablespoon red wine vinegar
1 teaspoon dijon mustard
1 tablespoon maple syrup
to taste salt and pepper

Preparation

  1. Combine escarole, radicchio, and walnuts in large bowl.
  2. Cook bacon in medium skillet over medium-high heat until brown and crisp.
  3. Using slotted spoon, transfer bacon to paper towels to drain.
  4. Add bacon to bowl with salad.
  5. Discard drippings from skillet.
  6. Add walnut oil.
  7. Place over low heat. Add shallot; sauté until soft (about 3 minutes).
  8. Remove skillet from heat; add vinegar, mustard and maple syrup and whisk to blend into a smooth emulsion.
  9. Season vinaigrette with salt and black pepper to taste.
  10. Gradually add warm dressing to salad, tossing to coat.

Divide among plates.

 

More Recipes by Chef Joshna Maharaj:
Chocolate Brioche Bread Pudding
Spicy Mussels with Chorizo
Joshna’s Go-To Quinoa Salad
 

 

 

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