Warm Green Salad With Walnuts
Published March 22, 1983
- Total Time
- 25 minutes
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Ingredients
½ cup walnut meat
1 teaspoon hot mustard
6 tablespoons walnut oil
2 tablespoons sherry or red-wine vinegar
2 cloves garlic, minced
Salt and pepper to taste
⅓ bunch chicory (also called curly endive)
⅓ bunch romaine lettuce
½ cup diced salt pork (or Canadian bacon)
2 eggs
Nutritional analysis per serving (4 servings)
2 grams carbs; 94 milligrams cholesterol; 271 calories; 7 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 1 gram fiber; 243 milligrams sodium; 7 grams protein
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
Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
- Step 2
While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
- Step 3
In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.
Private Notes