From Vegetable Literacy by Deborah Madison Serves 4

1/2 cup freshly cracked Walnuts
Sea Salt and freshly ground Pepper
8 cups Bitter Greens, torn into pieces a bit larger than bite size
Use Mizuna, Endive and you can add in the Spinach
*Sweet goes well with bitter so try adding a sprinkling of raisins or thinly sliced bits of persimmon
For the Vinaigrette:
1 plump clove Garlic
Sea Salt
2 TB strong Red Wine Vinegar
2 tsp Dijon Mustard
3 TB Walnut Oil
2 TB Olive Oil
1 TB Creme Fraiche

Heat the oven or a toaster oven to 350F.  Spread the walnuts in a shallow pan and toast until fragrant, about 6 minutes or so.  Pour onto a plate and toss with a pinch of salt and a grind of pepper.  Put the greens in a wide, spacious bowl.  To make the vinaigrette, pound the garlic with 1/4 tsp  salt in a mortar until smooth.  Stir in the vinegar and mustard, then whisk in both oils, followed by the creme fraiche.  Taste the dressing on a leaf and adjust the seasonings if needed.  Drizzle the vinaigrette over the greens and toss to coat evenly.  Add the walnuts and toss again, then pile the greens high on individual plates and serve.

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