Salad Of Bitter Greens And Walnuts Recipes

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WILTED BITTER GREENS WITH CRISPY WALNUT GOAT CHEESE



Wilted Bitter Greens with Crispy Walnut Goat Cheese image

Provided by Anne Burrell

Time 1h50m

Yield 6 servings

Number Of Ingredients 14

3/4 cup walnuts
4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
1/2 bunch fresh chives, finely chopped
1/2 bunch fresh flat-leaf parsley, finely chopped
1 (11-ounce) log goat cheese, cut into 6 equal pieces
Kosher salt
2 eggs, beaten with 1 tablespoon water
Extra-virgin olive oil
1 shallot, minced
1 tablespoon Dijon mustard
2 to 3 tablespoons sherry vinegar
1 head radicchio, cut into bite-size pieces
2 cups baby arugula, washed
2 heads Belgian endive, cut into 1/2-inch lengths crosswise

Steps:

  • For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
  • Preheat the oven to 200 degrees F.
  • To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
  • Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
  • When all of the disks have been fried, keep them warm in the oven.
  • Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
  • Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING



Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 9

1 heart romaine lettuce, chopped
1 bulb endive lettuce, chopped
1 bunch watercress, trimmed, 1 to 1 1/2 cups leaves
1 cup walnut pieces, toasted
1/3 cup extra-virgin olive oil, eyeball it
2 tablespoons red wine vinegar
1/2 cup Gorgonzola
1 pear, sliced
Salt and pepper

Steps:

  • Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

POMEGRANATE AND BITTER GREEN SALAD



Pomegranate and Bitter Green Salad image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 15

1/8 cup walnuts
2 to 3 tablespoons sherry
1 tablespoon sugar
Approximately 1/4 cup extra virgin olive oil
Approximately 1/8 cup balsamic vinegar
1/4 cup Champagne
1 tablespoon Dijon mustard
Sea salt
3/4 cup cleaned and chopped endive
3/4 cup cleaned and chopped arugula
1 mango, peeled, pitted and cut into small dice
1 ripe pear, peeled, cored and cut into small dice
1 ripe avocado , sliced
Crumbled blue cheese, for garnish
Pomegranate seeds from 1/2 pomegranate, for garnish

Steps:

  • Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.
  • To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy.
  • Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds.
  • Drizzle the remaining dressing and serve immediately.

CHOPPED SALAD WITH APPLES, WALNUTS AND BITTER LETTUCES



Chopped Salad With Apples, Walnuts and Bitter Lettuces image

The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up. We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table. The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too. Sweet/tart, crisp juicy apples like Braeburns, Jonagolds, Honey Crisp and Granny Smith work well here.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, green shoot removed, puréed (optional)
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
2 tablespoons walnut oil
5 tablespoons extra virgin olive oil
4 to 5 cups chopped bitter lettuces such as radicchio, endive or escarole
2 crisp, tart, juicy apples, cut in small dice (1/4 inch)
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese or feta
1/4 cup chopped fresh parsley or a mix of parsley, chives and tarragon

Steps:

  • In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.
  • Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 240 milligrams, Sugar 5 grams, TransFat 0 grams

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