Mediterranean Salad with California Walnut Dressing


    2 cups romaine lettuce, chopped
    2 cups iceberg lettuce, chopped
    1 cup radicchio, chopped
    1 cup chickpeas, drained, cooked
    0.5 cup pepperoni, thinly sliced
    0.5 cup corn, sweet, freshly cut
    0.5 parsley, flat-leaf, de-stemmed
    20 mozzarella pearls, halved
    0.5 cup California Walnut Italian Dressing
    Kosher salt, to taste
    Black pepper, freshly cracked, to taste
    1 cup Salt and Pepper California Walnuts, as garnish
    California Walnut Italian Dressing
    1 tbsp honey
    1 tbsp Creole mustard
    0.25 cup lemon juice
    0.25 cup lime juice
    0.75 cup red wine vinegar
    1 tsp salt, kosher
    1 tsp black pepper
    1 tbsp garlic, fresh, minced
    2 cups extra virgin olive oil
    1 tsp parsley, fresh, chopped
    1 tsp basil, fresh, chopped
    1 tsp rosemary, fresh, chopped
    1 tsp thyme, fresh, chopped
    Salt and Pepper California Walnuts
    3 cups California walnuts
    1 cup sugar, powdered
    1 tsp salt, kosher
    1 tbsp black pepper


    California Walnuts take the lead in this refreshing colorful salad, used in both the dressing and spiced as a garnish in the salad!



    Combine all ingredients in a large bowl and toss well.

    Place evely on chilled salad plates.

    Season, as desired, with salt and fresh cracked pepper.

    Top with salt and pepper walnuts and serve immediately.

    California Walnut Italian Dressing

    In a blender, puree the first eight ingredients until thoroughly blended and smooth.

    With the blender motor running on medium speed, slowly pour in the oils so the vinaigrette is completely emulsified.

    Pour the vinaigrette in a bowl and whisk in the herbs.

    Refrigerate until ready to use. If needed, whisk to re-emulsify before using.

    Salt and Pepper California Walnuts

    Bring a large pot of salted water to boil.

    Blanch walnuts for 1 minute, drain and place in a separate bowl with the powdered sugar.

    Toss with powdered sugar until the nuts are evenly coated.

    Deep fry at 325°F for 2 to 3 minutes, or until golden.

    Remove from fryer and toss with salt and pepper.

    Spread evenly on a baking sheet lined with parchment paper and allow to cool.