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Christmas Greens And Reds With Candied Walnuts

salads, christmas

2/3 cup granulated sugar
3 tablespoons water
1 1/2 cups walnut halves
2 bunches watercress
2 hearts romaine lettuce; 1 1/2 pounds total
1 small head radicchio; about 4 ounces
1/2 cup crumbled stilton cheese; optional
1/4 cup minced shallots, chives; or
green onions
1/4 cup walnut oil
2 tablespoons sherry vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
pinch pepper

In small heavy saucepan, warm sugar with water over medium-high heat, stirring, until dissolved. Reduce heat to medium. Cook, without stirring but brushing down side of pan with pastry brush dipped in cold water to prevent crystallization, for 6 to 8 minutes or until golden. Stir in walnuts. Immediately scrape onto greased foil-lined baking sheet. With forks, pull nuts apart into thin layer. Let cool; break into single walnuts. (Make ahead: Store in layers separated by waxed paper in airtight container for up to 3 days.) WALNUT OIL DRESSING: In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, vegetable oil, salt and pepper. (Make-ahead: Refrigerate for up to 1 day.) Remove coarse stems from watercress; place leaves in large bowl. Set aside about 36 of the smallest, most attractive romaine leaves; break remainder into bite-size pieces and add to bowl. Shred radicchio; add to bowl. (Make-ahead: Cover with damp tea towel and plastic wrap; refrigerate for up to 5 hours.) Add dressing to salad; toss lightly to coat. Arrange 2 or 3 reserved romaine leaves on each salad plate; top with salad. Sprinkle with candied walnuts, and Stilton cheese (if using).

Contributor: Canadian Living Magazine, December, 2000

Yield: 12 servings.

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