Judge Glenda Hatchett's Pear and Candied-Walnut Salad
Judge Glenda Hatchett
From Every Day with Rachael Ray
March 2008
SERVES 4
Prep Time: 20 min
Cook Time: 15 min
1 1/2 cups walnut halves
1 egg white, lightly beaten
1/2 cup dark brown sugar
2/3 cup granulated sugar
1/3 cup lemon juice
1/2 red onion, finely chopped
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 head romaine lettuce, chopped (3 cups)
1/2 cup chopped red bell pepper
2 scallions, thinly sliced
3 pears, chopped
1. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart.
2. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly.
3. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts.
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