Winter salad: recipes
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Watercress, Bibb Lettuce and Blood Orange Salad with Caramelized Walnuts
PG tested
Richard McMahon, director of dining services for Chartwells Dining Services at the University of Pittsburgh-Greensburg, prepared this colorful salad as a first course for the school's recent 2010 La Cultura Winter Gala. It featured a mix of hydroponic lettuce and watercress from Alexander's Greenhouse in Latrobe. Watercress sprigs add a touch of spice; if you can't find it in your local produce section, substitute radish sprouts. Tossed with some shredded roasted chicken or a piece of grilled fish, it would also make a fine, low-cal entree. Isubstituted pecans for the walnuts.
- 2 small shallots, peeled and finely diced
- 1 tablespoon champagne vinegar
- Juice of 2 blood oranges (about 1/3 cup)
- 1/4 teaspoon salt
- 4 tablespoons extra-virgin olive oil
- For walnuts
- 1 cup walnut halves
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- For salad
- 1 head bibb lettuce
- 1 handful watercress sprigs
2 blood oranges, peeled to remove all the pith
Prepare dressing by combining shallots, vinegar, orange juice and salt. Allow the mixture to sit for a few minutes, then whisk in olive oil. Set aside.
Preheat oven to 350 degrees. Prepare walnuts by combining nuts with butter, brown sugar and honey. Spread evenly on a baking sheet, and bake for 5 minutes or until nuts are glazed. Cool, and set aside.
Prepare salad by separating bibb lettuce leaves. Wash and pat dry. Wash and pat dry watercress sprigs.
With a sharp paring knife, trim off the top and bottom of each orange. Carefully remove the rest of the peel, making sure to remove all of the pith while wasting as little of the orange as possible (I used a zester.) Slice crosswise into 1/4-inch rounds.
Drizzle 1 tablespoon dressing on a plate. Place 3 leaves of bibb lettuce on top. Place 3 or 4 slices of blood orange on top of lettuce, and sprinkle with caramelized walnuts. Arrange watercress on top of orange slices and walnuts. Drizzle 2 tablespoons of dressing over salad, and season with fresh-ground black pepper. Serve immediately.
Serves 4 as a first course.
-- Richard McMahon, Chartwells Dining Services
First Published January 28, 2010 12:00 am
