Butter Lettuce Salad With Candied Walnuts |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired - I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this. Ingredients:
3 tablespoons sugar |
1 1/2 tablespoons sugar |
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice |
1 cup walnut halves |
1/4 teaspoon ground cinnamon |
1 head butter lettuce, washed and dried |
6 ounces canned mandarin orange segments |
1/4 medium red onion, very thinly sliced |
1/2 cup salad dressing (a raspberry walnut vinaigrette or similar dressing is recommended) |
Directions:
1. Preheat oven to 375°.
2. Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
3. In a 10 skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice- or a combination).
4. Bring to a simmer, then add the walnuts.
5. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly- about 2 minutes.
6. In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
7. Toss the walnuts in the cinnamon-sugar mixture.
8. Place walnuts in a single layer on the prepared sheet pan.
9. Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
10. Set aside.
11. Place 4 to 6 dry butter lettuce leaves on each plate.
12. Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
13. Drizzle about 2 tablespoons of dressing on top of each salad and serve.
14. (We prefer a Raspberry Walnut Vinaigrette).
15. Enjoy!
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