by AntoniaJames
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my 172 recipes »
AntoniaJames's Notes:
Expand3 tablespoons fruity olive oil Ask a question about this ingredient
1 large clove of garlic, peeled and flattened with a large knife Ask a question about this ingredient
1 small anchovy, or ½ teaspoon anchovy paste Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 teaspoon lime juice Ask a question about this ingredient
¼ teaspoon lemon zest, finely chopped Ask a question about this ingredient
1 teaspoon finely chopped mint leaves Ask a question about this ingredient
1 cup, loosely packed, of basil leaves Ask a question about this ingredient
3 or 4 drops of honey Ask a question about this ingredient
Tiny pinch of salt Ask a question about this ingredient
¾ to 1 cup walnut halves (to taste) Ask a question about this ingredient
½ cup finely grated parmigiano reggiano or pecorino romano Ask a question about this ingredient
1 small head each of red and green leaf lettuce Ask a question about this ingredient
A handful of wild rocket or arugula Ask a question about this ingredient
A handful of heirloom cherry or cherry tomatoes (optional) or, in winter, of dried cranberries or dried cherries Ask a question about this ingredient
Freshly grated black pepper Ask a question about this ingredient
In a small bowl, lightly mash the garlic a few times with the back of a fork, and add the olive oil. Set the bowl aside.
Ask a question about this stepPreheat the oven to 400 degrees Fahrenheit. Toast the walnuts on the top shelf of the oven for about three minutes, more or less, depending on your oven. Check them after two minutes. Watch very carefully, lest they burn. Once you remove the toasted nuts from the oven, put them immediately into a bowl, to prevent further cooking.
Ask a question about this stepRinse and dry the lettuce and arugula and put it in the salad bowl with the tomatoes.
Ask a question about this stepMash the anchovy with the salt, using the back of a small fork. Put the anchovy (or the paste and the salt, if you’re not using a whole anchovy) into a small jar with a lid; add the lemon juice, lime juice, zest, chopped mint, two large basil leaves, which have been finely chopped, and the honey. Add one tablespoon of cold water.
Ask a question about this stepRemove the garlic from the olive oil and add the oil to the anchovy and lemon mixture. Cover and shake the bottle well. (If you like raw garlic, finely mince and add it to the dressing at this point.) Taste and add more salt or honey, if you think the dressing needs either.
Ask a question about this stepRoll ten or twelve basil leaves together, lengthwise, then cut crosswise into 1/8 inch; repeat until you've cut all of the remaining basil leaves. Set aside.
Ask a question about this stepAbout ten minutes before you plan to serve the salad, dress it lightly with the contents of the jar. You may not need all of it, depending on how much lettuce you have, and how heavily you like your salads dressed. Try to err on the side of under-dressing this one, at least to start. Do not add the basil yet, please.
Ask a question about this stepSprinkle the grated cheese on the dressed greens and toss lightly again.
Ask a question about this stepImmediately before serving, add the walnuts, the basil and some freshly grated black pepper. Toss lightly.
Ask a question about this stepEnjoy!!
Ask a question about this stepI will definitely try it...I was just thinking as I read the recipe again how I would love to be eating this right now...the dressing does sound versatile. Thank you for sharing such a wonderful recipe!
That salad dressings sounds like it is delicious on just about anything! And I love toasted walnuts.
It is, thank you! I just put it on a cucumber/cherry tomato/sugar snap pea salad, and added a big handful of parsley (chopped), for dinner this evening. It was so good, if I may say so. Did not add any water, as the juice from the tomatoes and cucumbers were sufficient. Do try it! ;o)
I'm glad you think so. Try it! It's so easy, and the dressing quite versatile. ;o)
Sounds like a wonderful salad, AJ. I'm putting together recipes that are large-group friendly and easy for our family gathering next week, and this will definitely be in the folder!
Thank you! I hope you do try it. The roasted walnuts make it really special. And there's something about the crispy roasted walnuts eaten with the fresh basil that is simply magical. ;o)
Wow...that dressing packs a wallop!! I love combining both lemon and lime juices...they are so distinctive.