bell peppers are a sweet and colorful addition to this salad.
Black walnuts are native to America and are superbly flavorful
when candied with dark muscovado natural cane sugar. This unique
brown sugar comes from Mauritius off the coast of Africa.
Substitute dark brown sugar if you must. My father taught me to
make the very tasty candied walnuts.
Candied Black Walnut Topping
½ cup chopped black walnuts
muscovado brown sugar
teaspoon white balsamic vinegar
2 romaine lettuce hearts
Braeburn apple, cut into slices
green onions, just white portion sliced thinly
orange bell pepper, cut into thin slivers
stalk celery, sliced
⅜ cup olive oil
cup white balsamic vinegar
Fleur de Sel
1. Place 4 salad
plates in the refrigerator to chill.
Rinse the lettuce under cold running water. Pat dry
paper towels or spin dry in a salad spinner. Refrigerate
lettuce in a covered bowl until crisp.
Walnuts: Heat a 10-inch frying pan over medium
Fry walnuts in butter, brown sugar and balsamic vinegar.
until candied or about 3 minutes.
4. To test: Place 1 piece of the candied walnut on a
plate in the
The candy should harden, forming a brittle shell over
walnut pieces. Place all the walnuts on parchment paper.
with two forks so all the pieces harden on their own.
Measure oil, vinegar and Fleur de Sel into dressing
shake until well blended. Refrigerate.
6. Just before
serving, break lettuce into smaller pieces. Arrange
chilled plates. Top with apple slices, onions, bell pepper
celery. Sprinkle with vinaigrette and walnuts.