Citrus-Walnut Salad With Cumin-Dijon Vinaigrette
"From Southern Living."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄2 cup walnut pieces
- 8 heads Belgian endive (about 2 1/4 lb.)
- 1⁄2 cup firmly packed fresh parsley leaves
-
Cumin-Dijon Vinaigrette
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
-
Garnish
- 2 red grapefruits, peeled and sectioned
directions
- Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.
- To make vinaigrette: Whisk together all ingredients.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
