Little Gem Salad with Lemon Vinaigrette
4.0
(5.3k)
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Total: 30 minutes
Servings: 4
Cost: $17.50 /serving
Author : Nancy Silverton
Ingredients
Remove All · Remove Spices · Remove Staples
Export 11 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
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.