WHEN ARE WALNUTS IN SEASON RECIPES
BEET SALAD WITH WALNUTS AND GOAT CHEESE - FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 8 minutes
Prep Time 20 minutes
Cook Time 28 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BRUSSELS SPROUTS WITH CRISPY BACON AND WALNUTS | SAINSBURY ...
"This is a wonderfully quick way to dress up your sprouts on the big day," writes Pippa Kendrick in Sainsbury's magazine. "The salty crispy bacon and the earthy notes of the fried walnuts perfectly complement the sprouts, while a dash of balsamic vinegar at the last moment brings them all together"
Provided by Pippa Kendrick
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 5
Steps:
Put the sprouts in a large pan of boiling water, bring back to the boil and boil for 3 minutes. Drain and immediately place in a bowl of iced water – this will stop them cooking any further and help retain their lovely green colour.
Finely slice the bacon and chop the walnuts. Heat the oil in a large frying pan and fry the bacon pieces for about 5 minutes until crisp and golden – use a slotted spoon to scoop them out, leaving any residual fat in the pan. Toss in the chopped walnuts and fry for 1-2 minutes until starting to colour.
Return the bacon to the pan. Drain the sprouts and tip them into the pan. Sauté together for a further 3-4 minutes, adding a generous dash of balsamic vinegar just towards the end.
Nutrition Facts : Calories 172 calories, FatContent 11.5 grams, SaturatedFatContent 2.8 grams, SugarContent 4.1 grams, SodiumContent 600.0 milligrams salt, CarbohydrateContent 5.4 grams, FiberContent 5.1 grams, ProteinContent 9.3 grams
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From jamieoliver.com
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