Sonoma Salad with Walnuts
Active time: 30 min Start to finish: 30 min
Cooks' note:
° Walnuts can be toasted 2 days ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes 6 servings
Ingredients
1/4 cup chicken stock or broth
1 teaspoon rendered duck fat (from garlic confit purée )
1/2 small garlic clove, minced
1/2 tablespoon whole-grain mustard
2 tablespoons Sherry vinegar
1/2 cup walnut oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups watercress sprigs (2 1/2 oz)
2 cups trimmed arugula (2 oz)
2 cups tender purslane sprigs (3 oz)
2 cups red oak leaf lettuce (2 oz)
1 cup baby mustard greens (2 oz)
1 cup fresh chervil sprigs
1/2 cup fresh basil leaves
1 cup walnuts, toasted (4 oz) and coarsely chopped
Preparation
Step 1
Boil stock in a small saucepan until reduced to about 1 tablespoon. Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).
Step 2
ust before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.
