| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads, Cheese, Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Walnut halves |
| 2 |
tb |
To 3T white wine vinegar |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Salt |
| 7 |
tb |
Olive oil |
| 1 |
md |
Head romaine, cleaned, torn into large pieces |
| 1/2 |
|
Head chicory, cleaned, torn into large pieces |
| 1 |
|
Avocado, peeled, pitted, sliced lengthwise, dipped in lemon juice |
| 1 |
|
Bunch scallions with tops, trimmed, chopped |
| 4 |
oz |
Roquefort cheese, crumbled (about 3/4 cup) |
INSTRUCTIONS
1. Toast walnuts in heavy skillet over medium heat, stirring frequently,
until golden, 5 to 8 minutes. Remove from skillet; cool and reserve. 2. Mix
vinegar, pepper and salt in small bowl. Add oil in thin, steady stream,
whisking continuously until dressing is smooth and thoroughly mixed. 3.
Combine romaine, chicory, avocado, scallions, cheese and reserved walnuts
in large salad bowl. Pour dressing over salad; toss. Taste and adjust
seasonings. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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