Remember when we told you how to make croutons a little while ago? This is how we used our big batch of homemade croutons...
We have been craving winter salads and green leafy things and so we grabbed a couple big heads of organic lettuce from the greengrocers, along with some herbs and hardy vegetables. Radishes make it through the winter well, and the organic celery we found was so crisp and delicious.
This is a very basic salad, but the walnut oil gives a deep, sweetly roasted flavor and the Parmesan kicks in salty umami.
Green Salad with Walnut Oil, Celery and Radishes
1 head red leaf lettuce, washed, patted dry and torn into bite-sized pieces 1 head green romaine or leaf lettuce, washed, patted dry and torn into bite-sized pieces 1 cup chopped flat or Italian parsley 1 small bunch chives, chopped Four small radishes, washed and sliced very thin Three celery hearts, shaved thin 1/2 cup grated fresh Parmesan cheese 4 tablespoons roasted walnut oil 3 tablespoons red wine vinegar Splash of red wine (optional) 2 teaspoons sugar Kosher salt and black pepper to taste Homemade croutons, with butter and chives
Mix all the vegetables in a large bowl. Whisk the oil and vinegar vigorously and taste. Adjust sugar, vinegar and oil to taste. Pour over the vegetables in the bowl. Salt and pepper to taste and toss in the croutons just before serving.