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Watercress-Gorgonzola Salad with Spiced Walnuts recipe

Watercress-Gorgonzola Salad with Spiced Walnuts.A simple,yet elegant first course or side salad of watercress and romainelettuces, crumbled gorgonzola cheese, spicy candied walnuts,dried cranberries and julienned red onion tossed in a balsamicvinaigrette and garnished with a decorative drizzle of balsamicvinegar reduction. Recipe by Chefs Frank Randazzo and AndreaCurto-Randazzo.

Recipe: Watercress-GorgonzolaSalad with Spiced Walnuts

Spiced Walnuts:
1/3 cup walnuts (halves and pieces)
1/4 teaspoon cayenne pepper
1/2 cup pure maple syrupSalad:
1 cup plus 2 tablespoons balsamic vinegar – divided use
1 bunch watercress, rinsed, dried and stems removed
1/2 head romaine lettuce, cleaned and cut into 1/2-inch strips
1/2 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup dried cranberries
2 tablespoons julienned red onion
1/4 cup extra-virgin olive oil
Salt, to taste
Freshly cracked pepper, to taste

  • Preheat the oven to 375ºF (190ºC).
  • For Spiced Walnuts: Place the walnutson a baking sheet and toast lightly, about 5 minutes. Removeto a bowl and toss with the cayenne pepper and maple syrup. Returnthe coated nuts to the baking sheet. Return to the oven for 5minutes. Remove the walnuts to oiled wax paper to cool.
  • For Salad: Bring 1 cup of balsamic vinegarto a boil in a small saucepan. Simmer to reduce the liquid bytwo-thirds, and remove from the heat. Set aside to cool.
  • In a large bowl, mix the remaining ingredients,including the remaining 2 tablespoons of balsamic vinegar.
  • Divide the salad among six plates. Drizzlethe reserved reduced balsamic vinegar around the plates.
  • Serve immediately.

    Makes 6 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

    Soutribbetjie with Watercress Salad Chris Erasmus (09.03.2012)

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