Lettuce Salad With Charred Spring Onions
Published May 26, 2009
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ounces shelled unsalted walnuts
1 teaspoon honey
1 tablespoon champagne vinegar
¼ cup plus 1 tablespoon extra virgin olive oil
Salt
freshly ground black pepper
6 spring onions or scallions, trimmed of roots
6 ounces mixed baby greens (arugula, red oak, romaine, watercress)
Small piece (about 1 ounce) of Parmigiano-Reggiano
Nutritional analysis per serving (2 servings)
15 grams carbs; 7 milligrams cholesterol; 658 calories; 29 grams monosaturated fat; 24 grams polyunsaturated fat; 9 grams saturated fat; 64 grams fat; 5 grams fiber; 524 milligrams sodium; 12 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
- Step 2
Prepare a vinaigrette: In a small bowl, combine honey, vinegar and ¼ cup olive oil. Season with salt and pepper to taste.
- Step 3
Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
- Step 4
To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.
Private Notes
Comments
I love the idea of this salad. However, I had to add more vinegar (I doubled it) and cut back on the cheese (about 1/2).