butter lettuce with blue cheese and cayenne-candied walnuts
Easily one of my favorite things in this book. I can’t imagine a single dish this wouldn’t go with. Plus, the cayenne-candied nuts take every bite to the next level. I suggest making a double batch—for the salad and to pop into your mouth all week long. Also, a secret from me to you: The best candied nuts I have ever had come from a little (well rather large, actually) stand inside the Farmers Market at The Grove in L.A. They’re called Magic Nuts. So salty and so sweet, one bag makes me magically have to lie down to put my pants on for a week.
ingredients
for the dressing
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¼ cup blue cheese crumbles
1 small shallot, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
for the salad
1 large head butter or Boston lettuce, separated into leaves, larger leaves torn
1 apple, halved and cut into thin slices
½ small red onion, sliced into thin rings
½ cup Cayenne-Candied Walnuts
for the cayenne-candied walnuts
1 cup walnut halves
¼ cup sugar
1 tablespoon butter
¼ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon cayenne pepper, plus more to taste
steps
MAKE THE DRESSING: In a bowl, whisk together the olive oil, vinegar, blue cheese, shallot, salt, and pepper.
MAKE THE CAYENNE-CANDIED WALNUTS:
In a nonstick skillet, combine the walnuts, sugar, butter, salt, and black pepper.
Cook over medium heat, stirring, until the sugar melts, coats the nuts, and darkens, 5 to 6 minutes.
Transfer to a plate and sprinkle with the cayenne.
Let cool, then break apart.
Season with more salt, black pepper, or cayenne, if desired.
ASSEMBLE THE SALAD:
In a salad bowl, combine the lettuce, apple, and onion.
Drizzle in the dressing to taste, toss lightly, and top with the cayenne-candied walnuts.
Any extra dressing keeps for a week in the fridge.
