Recipe courtesy of Laura Calder
Mixed Greens with Walnut Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 117
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Sodium
- 140 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Total: 10 min
- Prep: 10 min
Ingredients
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup/60 ml walnut oil
Salt and freshly ground black pepper
Lemon juice, to taste
Olive oil, to finish
6 large handfuls mixed greens (recommended: butter lettuce, frisee, rocket, radicchio, endive, romaine, mache, etc.)
2 handfuls toasted walnuts, finely chopped
Generous handful barely chopped fresh dill
Directions
- In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
- Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.