Sonoma Salad With Walnuts Recipes

CUCUMBER-WALNUT SALAD

Cucumber-Walnut Salad image

This cool and crunchy cucumber salad is loaded with walnuts, onions, herbs and vinegar, making it the perfect accompaniment for almost any main course.

Provided by Amy Stevenson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.

SONOMA SALAD WITH WALNUTS

Sonoma Salad with Walnuts image

Active time: 30 min Start to finish: 30 min

Yield Makes 6 servings

Number Of Ingredients 16

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

Steps:

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).
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.

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