Emeril's rugen' rad salad

Yield: 8 servings

Measure Ingredient
½ pounds Walnut halves; (abt 2 cups)
¼ cup Rice wine vinegar
\N \N Salt; to taste
\N \N Freshly-ground black pepper
1 cup Walnut oil
\N \N Drizzle of honey
1 \N Radicchio head
\N \N Drizzle of olive oil
8 cups Baby arugula; washed, patted dry
1 \N Endive head; washed, cored,
\N \N And shoots separated
½ pounds Maytag Blue Cheese; crumbled

Preheat the oven to 375 degrees. Preheat the grill. Place the walnuts on a baking sheet and cook for 5 to 6 minutes, or until golden, be careful not to burn the nuts. Remove from the pan and place in a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool.

Cut the radicchio into fourths. Season with olive oil, salt and pepper.

Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey. In a mixing bowl, combine the arugula, radicchio and endive together. Season with salt and pepper. Toss the lettuces with the dressing. Mound the greens in the center of each plate. Crumble the cheese over the salad and garnish with fresh cracked pepper. Serve immediately. This recipe yields 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site -

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

~or- MAD-SQUAD@...

07-25-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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