|For the Salad|
|2 cups||romaine lettuce (chopped)|
|2 cups||iceberg lettuce (chopped)|
|1 cup||radicchio (chopped)|
|1 cup||chickpeas (drained and cooked)|
|1/2 cup||pepperoni (thinly sliced)|
|1/2 cup||sweet corn (freshly cut)|
|1/2||parsley (flat-leaf, de-stemmed)|
|20||mozzarella pearls (halved)|
|1/2 cup||Italian Dressing|
|black pepper (freshly cracked)|
|1 cup||Salt and Pepper Walnuts|
|For the Italian Dressing|
|1 tbsp.||Creole mustard|
|1/4 cup||lemon juice|
|1/4 cup||lime juice|
|3/4 cup||red wine vinegar|
|1 tsp.||sea salt|
|1 tsp.||black pepper|
|1 tbsp.||garlic (freshly minced)|
|2 cups||extra virgin olive oil|
|1 tsp.||parsley (freshly chopped)|
|1 tsp.||basil (freshly chopped)|
|1 tsp.||rosemary (freshly chopped)|
|1 tsp.||thyme (freshly chopped)|
|For the Salt and Pepper Walnuts|
|3 cups||California walnuts|
|1 cup||powdered sugar|
|1 tsp.||sea salt|
|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.
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 180 °C 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 cooling.