Serves 8
The rice vinegar dressing here is tossed with several kinds of greens, walnuts, cranberries, and crumbled blue cheese. Dress the salad right before you serve it so the greens stay crisp.
DRESSING
| ¼ | cup sweetened rice vinegar |
| 1 | teaspoon orange liqueur such as Grand Marnier |
| ½ | teaspoon lemon juice |
| Salt and pepper, to taste |
|
| 1 | tablespoon olive oil |
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1. In a bowl, whisk together vinegar, liqueur, lemon juice, salt, and pepper.
2. Add the olive oil in a slow stream, whisking constantly. Taste for seasoning and add more salt and pepper, if you like.
SALAD
| ½ | cup walnut halves, coarsely chopped |
| ½ | head red leaf or leaf lettuce, cored and torn up |
| 1 | romaine heart, cored and torn up |
| 1 | head frisee, torn up |
| 5 | ounces mixed baby greens or mesclun |
| ½ | cup dried cranberries |
| ½ | cup blue cheese, crumbled |
| Salt and pepper, to taste |
1. In a skillet, toast the walnuts, shaking the pan constantly, for 8 to 10 minutes, or until fragrant; set aside to cool.
2. In a serving bowl, combine the leaf lettuce, romaine,
frisee, and baby greens or
mesclun. Add the walnuts, cranberries, and dressing.
Toss well. Top with blue cheese. Taste for seasoning and add more salt and pepper, if you like. Valerie Ryan. Adapted from “Santa Fe
Kitchens: Delicious
Recipes From the Southwest”