ROMAINE SALAD WITH ORANGES, WALNUTS & MANCHEGO

ROMAINE SALAD WITH ORANGES, WALNUTS & MANCHEGO image

Yield 6 people

Number Of Ingredients 11

Previous Next

3/4 cup walnuts
2 tablespoons walnut oil
1 tablespoon sugar
Salt
2 medium size heads romaine lettuce, outside leaves discarded, whole tender leaves
4 navel oranges
3 ounce chunk manchego cheese or Parmigiano Reggiano
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1 shallot minced
Freshly ground black pepper

Steps:

Preheat oven to 375° F. Place the walnuts in a small bowl. Add one tablespoon walnut oil and toss to coat. Add the sugar and 1/4 teaspoon salt. Place the walnuts on a baking sheet and bake until the nuts a light golden, 5 to 7 minutes. Reserve. Separate the leaves of the romaine using mostly the young tender hearts. Wash the lettuce and spin dry. Holding 1 orange over a small bowl, grate enough zest to measure 1 teaspoon. Reserve. Juice the orange to make 3 tablespoons orange juice and reserve. Using a sharp knife, cut the tops and bottoms off the remaining 3 oranges to reveal the flesh. Trim all of the peel so that no white pith remains. Cut the oranges across into 1/4-inch slices. Discard any seeds. Set aside. Shave the manchego cheese into a bowl and reserve. In a small bowl, whisk together the orange zest, orange juice, sherry vinegar, remaining 1 tablespoon walnut oil, olive oil and shallot. Season to taste with salt and pepper. To serve the salad, toss romaine leaves with the vinaigrette and place on a platter. Scatter the walnuts, manchego cheese and orange slices over the top and serve immediately