Green salad with brown butter, balsamic vinegar, and walnut dressing
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This light and elegant salad can be made with any greens or a mix of them, but its true highlight is the vinaigrette dressing of brown butter, balsamic vinegar, rosemary, and walnuts. The aroma will be indescribable! Drizzle the warm dressing over the lettuce leaves and top with crumbled aged blue cheese. This salad makes a wonderful start to a holiday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup walnuts (halves or pieces)
- 2 tablespoons butter
- 5 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 1 fresh sprig of rosemary
- 1/4 tsp salt + more to taste
- 10 cups mixed salad greens
- 1 tbsp lemon juice
- 1 tbsp aged balsamic vinegar
- 60 g crumbled aged blue cheese
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Recipes with similar ingredients: walnuts, butter, garlic, rosemary, leaf lettuce, salad mix, lemon juice, balsamic vinegar, blue cheese
Cooking the dish according to the recipe:
- Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons olive oil, garlic, rosemary, salt, and black pepper. Cook very gently, stirring frequently, until the walnuts are golden brown and the garlic is softened, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking process, and set aside.
- When ready to serve, sprinkle the greens with a little salt and black pepper. Add lemon juice and vinegar to the walnut mixture and spoon the walnuts over the salad, adding just enough dressing to lightly coat the leaves. Sprinkle with crumbled blue cheese and toss again.
Author of the recipe - Amy Thielen is an award-winning television chef and Midwest cookbook writer who currently writes books and blogs about food from her farm.
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