Spring Garland Salad with a Walnut Oil Dressing

Name: Spring Garland Salad with a Walnut Oil Dressing
Cuisine: Israeli
Ingredients: 50 ml (2 fl oz) white wine or cider vinegar; 50 ml (2 fl oz) white wine or cider vinegar; 2 tablespoons lemon juice; 50 ml (2 fl oz) sunflower oil; 2 tablespoons best-quality walnut or hazelnut oil; 2 tablespoons best-quality walnut or hazelnut oil; 1 fat clove garlic, crushed; 2 teaspoons sugar; 1 teaspoon Dijon mustard; 1 teaspoon sea salt; 20 grinds black pepper; 2 rounded tablespoons pecans, walnuts or pine kernels; 2 rounded tablespoons pecans, walnuts or pine kernels; 2 rounded tablespoons pecans, walnuts or pine kernels; 1 lollo rosso or 1 oakleaf lettuce; 1 small head chicory; 1 medium yellow pepper, seeded and finely diced; 25-50 g (1-2 oz) oil-packed sun-dried tomatoes, finely diced; 8 yellow Cape gooseberries (Physalis), papery skins removed, halved if larger than 1 cm (½ in) in diameter; 8 yellow Cape gooseberries (Physalis), papery skins removed, halved if larger than 1 cm (½ in) in diameter; 6-8 brown bread rolls

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

An intensely flavoured combination of sun-dried tomatoes, Cape gooseberries, toasted nuts and crisp salad leaves, offset by a nutty vinaigrette dressing.

Ingredients

For the nut oil vinaigrette

50 ml (2 fl oz) white wine or cider vinegar
2 tablespoons

Asia
Israel
Vegan

Method

Put all the vinaigrette ingredients into a large screw-top jar and shake together until thoroughly blended and thickened, about 1 minute. Leave at room temperature until required.

Toss the nuts in a small, heavy-based frying pan over medium heat, shaking all the time, until they smell ‘toasty’, about 2 minutes. Wash and dry the salad leaves, then tear the leaves with your fingers