Bitter Greens & Tamari Roasted Walnuts, Cherries & Blue |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Mild or as assertive as you want - choose the greens. It's an assertive satisying salad - on its own or as a side for crispy roasted duck or pork. Adapted from a recipe by Michel Nischan, in The Oprah Magazine Cookbook. Tamari can be found in the supermarket's Asian food aisles. From Food & Drink of the Tribune. Needs an additional 30 minutes to marinate the cherries. Ingredients:
1 tablespoon tamari |
2 teaspoons molasses |
1/8 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
1/8 teaspoon red pepper, ground |
1 cup walnut halves |
1/4 cup apple juice |
1/4 cup balsamic vinegar |
3/4 cup dried cherries |
2 tablespoons extra virgin olive oil |
9 ounces salad greens (arugula, frisƒ e, dandelion, watercress) |
1 small red onion, thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1/4 teaspoon ground red pepper |
1 cup blue cheese, crumbled (stilton or other) |
Directions:
1. Heat oven to 350°F.
2. Stir together tamari, molasses, 1/8 teaspoon each of the salt, black pepper and red pepper in a small bowl until blended. Add walnuts; toss to coat. Transfer with a slotted spoon to a wire rack set over a baking sheet; roast about 10 minutes, or until browned. Remove from oven; let cool. Set aside.
3. Meanwhile, heat apple juice and vinegar to a boil in a medium saucepan over medium heat. Place the cherries in a small bowl. Pour the hot juice mixture over the cherries; marinate 30 minutes. Strain the juice mixture from cherries back into the saucepan. Heat the mixture to a boil; reduce heat to medium. Cook until reduced to 1/4 cup, 15-17 minutes. Stir in oil; set aside to cool completely.
4. Combine the greens, reserved walnuts, cherries, onion and remaining 1/4 teaspoon each of the salt and black and red peppers. Whisk dressing; drizzle over salad. Toss to coat. Sprinkle with the blue cheese.
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