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little gem salad with lemon vinaigrette

4.0

(5.3k)

www.foodandwine.com
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Total: 30 minutes

Servings: 4

Cost: $17.50 /serving

Ingredients

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Instructions

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Step 1

Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.

Step 2

In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.

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