Verjuice Marinated Black Walnuts Food

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Antipasto Salad With Marinated Black Walnuts image

Provided by Molly O'Neill

Categories dinner, weekday, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white verjuice (see note above)
1 small shallot, minced
1/4 cup grape-seed oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
10 cups baby greens
1/2 cup julienned roasted red pepper strips
1/4 pound smoked ham or prosciutto, cut into julienne strips
1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
3/4 cup drained verjuice-marinated black walnuts (see recipe)

Steps:

In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams

VERJUICE-MARINATED BLACK WALNUTS

Verjuice-Marinated Black Walnuts image

Provided by Molly O'Neill

Categories condiments

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup black walnuts, preferably halves
1 cup white verjuice (see note)

Steps:

Combine the walnuts and verjuice in a small jar. Seal and refrigerate for at least 24 hours or up to 1 week. Drain and use as a topping for salads, fish, cream soups or green beans, or serve with cheese

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 3 grams

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