This recipe brought to you by Bertolli.
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons Bertolli Extra Virgin Olive Oil
2 tablespoons coarsely chopped walnuts
1 tablespoon red wine vinegar or fresh lemon juice
Salt and ground black pepper to taste
8 cups mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf)
Parmesan cheese curls
Preparation
Step 1
In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
Step 2
In same skillet, add vinegar and salt and pepper.
Step 3
In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
Step 4
Taste Tested Recipe from The Bertolli Kitchens
