Butter Lettuce Salad with Candied Walnuts

Salad

Source: Chrissy Tiegan,
Serving: 4

Ingredients

Cayenne-Candied Walnuts:

  • 1 cup walnut halves
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 1 large head butter or Boston lettuce, separated into leaves, larger leaves torn
  • 1 apple, halved and cut into thin slices
  • 1/2 small red onion, sliced into thin rings
  • 1/4 cup blue cheese crumbles
  • 1/2 cup Cayenne-Candied Walnuts

MAKE THE 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.

MAKE THE DRESSING: In a bowl, whisk together the olive oil, vinegar, shallot, salt, and pepper.

ASSEMBLE THE SALAD: In a salad bowl, combine the lettuce, apple, blue cheese 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.

Adapted from Chrissy Teigan
The original recipe called for the blue cheese to be incoproated into the salad dressing, but I prefer it to be added directly to the salad. I also left the cayenne in the recipe, but I don't use that generally for the walnuts (although Ang does and it is really good).