"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mixed Greens and Walnut Salad, by Mary Leigh Wilson, is from Food for Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Salad: 1 dozen whole walnuts, broken into small pieces 1 1/2 tsp. walnut oil Salt and black pepper to taste 8 c. mixed greens 1/2 c. (2 oz.0 crumbled blue cheese Dressing 1 T red wine vinegar 1 small shallot, minced 3 T olive oil 2 tsp. walnut oil Salt and black pepper to taste
To make dressing - combine all dressing ingredients, blending well. Toss walnuts with oil and season with salt and black pepper. Place on baking sheet. bake at 350 F for 4-6 minutes or until toasted; do not burn. Prepare dressing. Drizzle on greens and toss to mix. Place on individual chilled salad plates. Sprinkle walnuts and blue cheese on greens.
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