I mentioned this in general chatter, so I thought I would post it. It's my favourite seasonal salad of the moment and goes really well with any rich meaty type thing, all the way from fat & juicy pork sausages to duck confit (my absolute favourite).
If you haven't got escarole, it also works with chicons & radicchio.
Recipe:
As much greens as you want for as many people as you are feeding. Also,
Per person:
5 freshly shelled walnuts, broken into pieces
1/2 segmented orange (see tip below)
handful of frisee
Dressing:
3 tablespoons orange juice
1 tablespoon walnut oil
generous squirt of lemon juice
salt & pepper to taste
Mix the salad ingredients together, mix the dressing ingredients together & pour over the salad.
The bit about the orange - to segment an orange really nicely for a salad, take a slice off the top & botton of the fruit. The, with a sharp knife cut the peel off in vertical strips - you should be left with the whole orange, but no pith. Over a small bowl to catch the juice, CAREFULLY hold the orange in one hand and with the knife in the other, cut just inside the membrane of each segment - these will plop out into the bowl and leave behind all the membranes & central core. Give this a good squeeze to get all the juice out. The segments can then be added to the salad & the reserved juice for the dressing.
Enjoy!
Vivien
