This fantastic salad was featured in Gourmet Magazine many years ago (maybe even 1987). It’s a favorite in our house; we often serve it when we have company with when we’re serving something special like Rack of Lamb. – Dr. Paul
1-2 heads of red leaf lettuce (or mixed with green leaf lettuce)
1/3 firm, but ripe pear, per person
1/8 cup raw walnuts, per person
- In a pie pan, toast walnuts (9-10 minutes @350 F in toaster oven – watch them closely so they don’t burn)
- Tear lettuce into small-medium size pieces and place in salad bowls
- Slice pears into thin slices; arrange on top of lettuce in a radial
pattern - Drizzle vinaigrette dressing over lettuce and pears
- Sprinkle toasted walnuts over salad and serve
Simple Vinaigrette Dressing
1 cup extra virgin cold-pressed olive oil
Just less than ¼ cup red wine vinegar
2 teaspoon sea salt
1 teaspoon fresh ground pepper
1 teaspoon of Dijon mustard
1 crushed garlic clove (not diced, left semi-intact)
Optional: add dried basil or Italian seasoning
- Mix together in jar or cruet
