Time: 15 min.
Complexity: easily
Servings: 2

“I love the 'nose to tail' vegetable concept of this salad. You just have to be a little careful: the flavor of greens varies. For example, one bunch of carrot greens might have a pleasant, herbaceous, tart flavor, while another might be more pungent. One bunch of beet greens might have very sweet greens, while another might be bitter. So, it's important to taste the greens before cooking. If you have wilted greens in the fridge, you can revive them by soaking them in cold water for 20-30 minutes. Then, pat the leaves dry and chop them into the salad. You'll also need a neutral green, like peppery arugula. Toss it into the salad, and it will serve as a base for all the flavors. Walnuts are best used unroasted here. They soften the slightly bitter flavor of the greens,” says Alex Guarnaschelli.

Ingredients:

• 1 cup walnut halves
• 2 teaspoons of cognac
• 1/4 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 4 tsp extra-virgin olive oil
• 1 cup arugula
• 3 cups vegetable tops, coarsely chopped (remove stems)
• 1 tbsp. honey
• 1/4 cup finely grated pecorino cheese

Substituting ingredients
Measuring containers used

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.

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Preparation:

Step 1
• Prepare the dressing:
  
  Place the walnuts in a zip-lock bag. Crush the nuts with a rolling pin. In a large bowl, combine the walnuts, cognac, paprika, and red wine vinegar with a generous pinch of salt.
Step 2
• Slowly whisk in the olive oil. Taste and add salt if needed. Pour the dressing over the greens and toss to coat.
Step 3
• Drizzle honey over the bottom of a serving bowl. Add herbs. Sprinkle with cheese. Serve immediately.

Votes: 1