California Walnuts take the lead in this refreshing colorful salad, used in both the dressing and spiced as a garnish in the salad!
2 cups romaine lettuce, chopped
2 cups iceberg lettuce, chopped
1 cup radicchio, chopped
1 cup chickpeas, drained, cooked
½ cup pepperoni, thinly sliced
½ cup corn, sweet, freshly cut
½ parsley, flat leaf, de-stemmed
20 each mozzarella pearls, halved
½ cup California Walnut Italian Dressing
Kosher salt, to taste
Black pepper, freshly cracked, to taste
1 cup Salt and Pepper California Walnuts, as garnish
1 tablespoon honey
1 tablespoon Creole mustard
¼ cup lemon juice
¼ cup lime juice
¾ cup red wine vinegar
1 teaspoon salt, kosher
1 teaspoon black pepper
1 tablespoon garlic, fresh, minced
2 cups extra virgin olive oil
1 teaspoon parsley, fresh, chopped
1 teaspoon basil, fresh, chopped
1 teaspoon rosemary, fresh, chopped
1 teaspoon thyme, fresh, chopped
3 cups California walnuts
1 cup sugar, powdered
1 teaspoon salt, kosher
1 tablespoon black pepper
1. Combine all ingredients in a large bowl and toss well.
2. Place evenly on chilled salad plates.
3. Season, as desired, with salt and fresh cracked pepper.
4.Top with salt and pepper walnuts and serve immediately.
1. In a blender, puree the first eight ingredients until thoroughly blended and smooth.
2. With the blender motor running on medium speed, slowly pour in the oils so the vinaigrette is completely emulsified.
3. Pour the vinaigrette in a bowl and whisk in the herbs.
4. Refrigerate until ready to use. If needed, whisk to re-emulsify before using.
1. Bring a large pot of salted water to a boil.
2. Blanch walnuts for 1 minute, drain and place in a separate bowl with the powdered sugar.
3. Toss with powdered sugar until the nuts are evenly coated.
4. Deep fry at 325°F for 2 to 3 minutes, or until golden.
5. Remove from fryer and toss with salt and pepper.
6. Spread evenly on a baking sheet lined with parchment paper and allow to cool.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
