Salade de Laitue aux Noix
An unusual warm dressing based on anchovies, salt, garlic, and mustard, drizzles greens, tomatoes, and apples. Walnuts add crunch.
Ingredients
- Boston Lettuce - 1 head, torn to pieces
- Fresh Sprouts - 1/4 cup
- Apple - 1, peeled, cored, and sliced, tossed in a little lemon juice
- Walnuts - 1/4 cup
- Tomatoes - 2, peeled, seeded, and diced
- Olives - 8, halved and pitted
- Anchovies - 2
- Salt - 1 teaspoon
- Dijon mustard - 1 teaspoon
- Garlic Cloves - 2, minced
- Salt and freshly ground pepper
- Red Wine Vinegar - 2 tablespoons
- Olive Oil - 6 to 8 tablespoons
- Parsley - 2 tablespoons, minced
Instructions
Arrange the lettuce on salad plates with the sprouts, apples, tomatoes, and olives. Mash the anchovies to a paste with the salt. Heat a skillet over medium-high heat and add the anchovy mixture; stir for 30 seconds and put in a warm bowl. Add the garlic, mustard, salt to taste, pepper, and vinegar. Beat to blend. Stir in the parsley. Drizzle in the oil slowly while whisking until the mixture forms a smooth sauce. Drizzle over the salads.
