LETTUCE SALAD WITH CHARRED SPRING ONIONS

Lettuce Salad With Charred Spring Onions image

Provided by Frank Bruni

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 ounces shelled unsalted walnuts
1 teaspoon honey
1 tablespoon champagne vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
Salt
freshly ground black pepper
6 spring onions or scallions, trimmed of roots
6 ounces mixed baby greens (arugula, red oak, romaine, watercress)
Small piece (about 1 ounce) of Parmigiano-Reggiano

Steps:

Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil. Season with salt and pepper to taste.
Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 53 grams, Carbohydrate 15 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 532 milligrams, Sugar 6 grams