Description
Winter greens salad from Ina Garten brings sophisticated flavors together with creamy Stilton and crunchy hazelnuts. Rich Mediterranean ingredients mingle deliciously, creating a sophisticated side dish you’ll want to savor slowly.
Ingredients
Scale
Main Ingredients:
- ½ pound Belgian endives
- ½ pound Treviso or radicchio
- 1 head butter lettuce
- 3 ounces (85 grams) baby arugula
- ½ pound (227 grams) English Stilton cheese
Nuts:
- ½ cup (60 grams) whole hazelnuts
Dressing Ingredients:
- ¼ cup (60 milliliters) freshly squeezed lemon juice (2 lemons)
- ½ cup (120 milliliters) good olive oil
- ¼ teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Meticulously wash and dry all salad greens, ensuring no moisture remains. Carefully separate endive and Treviso leaves, cutting larger leaves in half lengthwise for uniform size. Tear butter lettuce into generous pieces and arrange in a spacious serving bowl.
- Heat a dry sauté pan (20 centimeters / 8 inches) over low temperature. Gently toast hazelnuts, stirring frequently for 5 to 7 minutes until they release a rich, nutty aroma. Transfer nuts to a clean kitchen towel and vigorously rub to remove loose skins.
- Coarsely chop the roasted hazelnuts using a sharp knife. Crumble Stilton cheese into rustic, uneven pieces to create textural interest in the salad.
- Prepare the vinaigrette by combining fresh lemon juice, extra virgin olive oil, Dijon mustard, kosher salt (1½ teaspoons or 7.5 grams), and freshly ground black pepper (¾ teaspoon or 1.5 grams) in a glass measuring cup.
- Whisk the dressing ingredients vigorously until a smooth, emulsified mixture forms. Taste and adjust seasoning if necessary.
- Drizzle the vinaigrette sparingly over the greens, ensuring each leaf is lightly coated. Gently toss the salad to distribute the dressing and ingredients evenly. Serve immediately to maintain the crisp texture of the greens.
Notes
- Preserve Salad Crispness: Keep greens dry and chilled before mixing to maintain maximum crunchiness and prevent wilting during preparation.
- Master Hazelnut Technique: Gently roast nuts at low temperature, stirring frequently to ensure even golden color without burning their delicate flavor.
- Elevate Dressing Quality: Select extra virgin olive oil with smooth, fruity notes that complement the salad’s natural ingredients without overpowering them.
- Control Moisture Carefully: Add dressing sparingly and toss gently to coat leaves evenly, preventing soggy texture that can ruin the salad’s appeal.
- Enhance Texture Thoughtfully: Remove hazelnut skins carefully after toasting to reduce bitterness and create a more refined, smooth mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 592.75 kcal
- Sugar: 1.12 g
- Sodium: 227.75 mg
- Fat: 55.85 g
- Saturated Fat: 16.55 g
- Carbohydrates: 5.75 g
- Fiber: 2.38 g
- Protein: 15.05 g
- Cholesterol: 30 mg