Arugula, radicchio, endive, walnut & blue cheese salad

Yield: 4 servings

Measure Ingredient
1.00 cup roasted walnuts; warm
1 juice of one orange
½ cup rice wine vinegar
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup walnut oil
¼ cup extra-virgin olive oil
½ pounds arugula; cleaned, and
1 stems removed
½ radicchio head; julienned
12.00 endive spears/leaves
½ pounds maytag blue cheese
¼ cup edible flowers
2.00 tablespoon cracked black pepper

For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper.

Allow to stand for 10 minutes for the flavors to infuse together.

Whisk in the oils. Re-season if needed. For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.

To assemble, remove the endive spears from the greens and arrange around the platter. Mound the arugula and radicchio in the center of the endive. Sprinkle the Maytag and walnuts around the greens.

Garnish with the edible flowers and cracked black pepper. This recipe yields 4 servings.

Comments: the original recipe title as listed is "Arugula, Radicchio, Endive, Roasted Walnut, And Maytag Blue Cheese Salad".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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