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Tre Colore Salad with Pomegranate,

Cranberries & Spiced Walnuts

with White Balsamic Vinaigrette

 

This quick, healthy salad is so beautiful and tasty you will want to serve it to your guests.

 

1 head green leaf lettuce

1 small head radicchio

1 medium head Belgian endive

1 Pomegranate, Seeded

½ -1 cup Dried Cranberries

½ -1 cup Toasted Pignoli Nuts or Spiced Walnuts, reserve a few for garnish

½ -1 cup crumbled Gorgonzola Cheese

1 recipe Vinaigrette made with White Balsamic Vinegar-see recipe below

 

Equipment:

large salad bowl

salad spinner (optional)

 

Wash and dry salad ingredients. Place in large salad bowl.  Add Pomegranate seeds, dried cranberries and nuts.  Add dressing in small amounts and toss well. 

Top with reserved nuts. 

 

Basic Vinaigrette

 

This vinaigrette can be used as a salad dressing or as a marinade.

 

Yield: ¾  – 1 cup dressing

 

¼  cup vinegar

Pinch fine sea salt

Freshly ground pepper, to taste

½  – ¾  cup extra virgin olive oil

 

Equipment:  wire whisk, medium sized mixing bowl

 

Place vinegar, salt and pepper in bowl.  Start whisking and slowly stream in the olive oil.  Taste after ½  cup has been added.  The amount of oil required to balance the vinegar will depend on the vinegar selected.

 

Variations:

Use different types and flavors of vinegar

Add 1-2 drops orange oil or orange extract

Add chopped fresh herbs

Add roasted garlic

Fresh Raspberries

Crushed Cranberries

French Vinaigrette:  add 1 teaspoon Dijon Mustard

 

Cook’s Tip:

Slowly whisking in the oil allows for a better emulsion.

 

ãBarbara Seelig Brown

 

Spiced Nuts:
 

¼ cup sugar
1½ teaspoons Ground Cinnamon

1/8 teaspoon Ground Red Pepper
¼ teaspoon salt
1 egg white
2 cups nuts such as walnut or pecan halves

Heat oven to 350°F.  Combine sugar, cinnamon, red pepper, and salt in a small bowl; set aside. 
Beat egg white until foamy (soft peaks stage) in a medium bowl.  Add walnuts; tossing to coat.  Add spice mixture; toss to coat nuts evenly.

Spread nuts on a parchment lined baking sheet in a single layer.  Bake 25-30 minutes, checking after 20 minutes.  Cool slightly and break apart.  Cool completely and store in airtight container up to 2 weeks.

 

Nuts recipe adapted from McCormick Schilling