A salad that’s a bit different – different because you leave the Romaine leaves whole (and you could actually pick these up by hand if you composed the salad carefully), drizzle them with a walnut oil and sherry vinegar dressing, then garnish with slices of bright orange slices (I used Cara Cara, a type of Navel), Pecorino cheese and some easy glazed walnuts.
We were going to the home of friends for dinner and I was asked to bring a salad. The only thing I knew was that we were having pasta. I could have made a regular green salad, but since I had 3 Cara Cara oranges that needed to be used, I used a Joanne Weir recipe instead. From her cookbook, Joanne Weir’s More Cooking in the Wine Country
The Romaine leaves (using the hearts only) were separated gently (I trimmed off the base, up about 2 to 2 1/2 inches) and sort of flattened them as best I could onto a large platter. Next I used a big spoon to strategically drizzle some of the dressing on each and every leaf. In case any of the guests ate it in hand, you’d want each leaf to be dressing-enhanced. Next I grouped most of the oranges at one end of the platter (that was the way to cookbook’s photo showed it). If I were truly making this finger food I’d have cut the oranges into much smaller pieces and placed the equivalent of about 1/2 of a slice on each leaf. I wasn’t, so I didn’t. Therefore when serving (using a pie wedge, actually, which worked well), each person took a leaf or two and an orange slice or two. Then I shaved the Pecorino cheese all over and lastly added the glazed walnuts (they’re tossed with walnut oil, sugar, salt and pepper and oven roasted) on top.
THE MAKE AHEAD PART: The walnuts can be baked ahead. The Romaine can be prepped ahead and left chilled in a plastic bag. The cheese could be shaved ahead, but really I think doing it at the last minute was just as easy. The dressing can be made several hours ahead too (and left at room temp). So it was easily assembled at someone else’s home.
What I liked: the fact that the salad was different looking; that the dressing was composed with some walnut oil (I like walnut oil); the oranges, definitely. They added a really deliciousness to the salad. Oh, how could I forget the walnuts? They were good too – great texture addition.
What I didn’t like: nothing at all. I’ll be making it again for sure.
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Romaine Salad with Oranges, Walnuts and Pecorino
Recipe By: Adapted slightly from Joanne Weir’s More Cooking in the Wine Country
Serving Size: 6
Serving Ideas: Alternatively, you could compose this salad to be eaten out of hand – if so, place leaves on the platter and drizzle with dressing, a bit of cheese and nuts. Cut the oranges into small pieces and evenly space them along the leaf as best as possible. You could also chop up the walnuts into much smaller pieces and sprinkle them the full length of each leaf too.
NOTES: My changes: I used 3 oranges, a lot less cheese. I added pepper to the nuts and I used less dressing on the whole salad than suggested.
TOASTED WALNUTS:
3/4 cup walnut halves
1 tablespoon walnut oil
1 tablespoon sugar
1/4 teaspoon salt
2 pinches freshly ground black pepper
SALAD DRESSING:
1 teaspoon orange zest
3 tablespoons fresh orange juice — (squeezed from one of the oranges listed below)
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 medium shallot — finely minced
SALAD:
2 small romaine lettuce heads — outside leaves removed (use only hearts)
4 whole oranges — Cara Cara or Navel
3 ounces Pecorino Romano cheese — shaved for garnish (or use Manchego or Parmigiano-Reggiano cheese)
Salt and freshly ground black pepper to taste
1. TOASTED NUTS: Preheat oven to 375°. Place walnuts in a small bowl, add the oil and toss to coat. Add sugar, salt and pepper. Spread nuts on a baking sheet, in one layer (line pan with foil for easy cleanup) and bake until they are just turning a medium brown (don’t burn!), about 6-8 minutes. Set aside to cool.
2. SALAD: Grate enough zest from an orange to measure 1 teaspoon. Cut orange in half and squeeze the juice (use some in the dressing below).
3. With remaining 3 oranges cut off ends, then using a paring knife carefully trim off all the peel. Turn orange on its side and slice 8-9 slices per orange. Set aside.
4. DRESSING: In a small jar combine the orange zest, orange juice, walnut oil, olive oil, sherry vinegar, shallot, salt and pepper. Shake and set aside. You may leave this at room temp for a few hours; otherwise refrigerate. Return to room temp before serving.
5. ASSEMBLY: On a large platter place the Romaine lettuce leaves (flattening them slightly, if possible). Using a spoon, drizzle each leaf with the well mixed dressing. Add the orange slices at the base end, and garnish entire salad with the Pecorino cheese and walnuts. Serve immediately with a pie wedge so each person can lift a complete leaf to a plate.
Per Serving (not accurate because you probably won’t use all the dressing): 222 Calories; 16g Fat (62.7% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 353mg Sodium.
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