Active Time: N/ATotal Time25 MIN
Yield: Serves : 4

NYC chef George Mendes of Aldea and Lupulo restaurants likes using nut milks to flavor all sorts of things, including this creamy and rich-tasting vinaigrette.Slideshow: More Salad Recipes


  • 1/2 cup walnut halves

  • 1/2 cup water

  • 1 1/2 tablespoons sherry vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon walnut oil

  • Kosher salt
  • Pepper
  • 1 small head of red leaf lettuce, torn into bite-size pieces

  • One 8-ounce head of escarole, white and light green leaves only, torn into bite-size pieces

  • Thinly sliced candy-striped beets, for serving

How to Make It

Step 1    

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 to 10 minutes, until fragrant. Let cool. 

Step 2    

In a blender, puree the cooled walnuts with the water until smooth. Add the vinegar and pulse to combine. Using a fine-mesh sieve set over a small bowl, strain the walnuts, pressing on the solids; discard the solids. Whisk in the olive and walnut oils and season the dressing with salt and pepper.

Step 3    

In a serving bowl, combine the lettuce, escarole and beets. Add the vinaigrette and toss well; serve.

Make Ahead

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