Without exaggerating, this is the best salad I've ever made. That's why I call it the perfect salad. It takes a bit of time to make, but it isn't difficult, and it's worth it! Yield is 4 servings.
Directions for: The Perfect Salad
Ingredients
Cipollini and Tomatoeslb(s) cipollini, or pearl onions
2 Tbsp olive oil
coarse salt, and freshly cracked black pepper
1 pint cherry or grape tomatoes
Tamari-Glazed Walnuts1 Tbsp fennel, seed, toasted, ground
tsp anise, seeds, toasted, ground
tsp cracked black pepper
cup tamari, or other good-quality soy sauce
2 Tbsp corn syrup
1 cup walnuts, halved
Dressingcup extra virgin olive oil
2 Tbsp sherry vinegar
1 tsp Worcestershire sauce
tsp grainy mustard
tsp honey
tsp lemon zest
pinch dried oregano
salt, and freshly cracked pepper to taste
Assembly1 bunch baby spinach
1 small head romaine lettuce
1 cup fresh basil, leaves
Directions
Cipollini and Tomatoes1. Preheat oven to 400 degrees F.
2. In a medium bowl, toss cipollini with 1 tbsp. of the olive oil andseason with salt and pepper.
3. Transfer to a baking sheet.
4. In the same bowl,
5. Transfer to a second baking sheet.
6. Roast the cipollini for 10minutes.
7. Put the cherry tomatoes in the oven and continue to roast thevegetables for 15 minutes.
8. Let tomatoes and cipollini cool. Cut thecipollini into quarters.
9. Transfer cipollini and tomatoes to a bowl and setaside.
Tamari-Glazed Walnuts1. Turn oven down to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. To make the glazed walnuts, in a small bowl, combine the fennel seeds, anise
4. In another bowl, stir together the tamari and corn syrup.
5. Stir in half of the spice mixture.
6. Add the walnuts and toss to coat with the glaze.
7. Spread the coated walnuts on the baking sheet.
8. Bake on top rack until glaze is almost dry but not burned, about 15 minutes.
9. Remove the glazed walnuts from the oven and while still warm, dust with the remaining spice mixture.
10. Let cool completely. Break nuts into pieces.
Dressing1. To make the dressing, in a bowl, whisk together the oil, vinegar, Worcestershire sauce, mustard, honey, lemon zest, oregano, salt and pepper.
2. Adjust seasoning.
Assembly1. Cut or rip spinach, romaine and any large basil leaves into bite-sized pieces.
2. Add them to the tomatoes and cipollini.
3. Toss with the dressing.
4. Serve the salad garnished with the glazed walnuts.
See more: Salad, Tomatoes, Nuts, Vegetables, Roast, Side, Quick and Easy, Dairy-Free