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Green Herb Butterhead Lettuce Salad with Garlic Walnuts 4132011 4 servings Basic Dressing see below 1 -- head butterhead lettuce, torn into bite-size pieces 1 small fresh tarragon leaves, whole 2 T baby arugula leaves, or larger leaves torn in pieces 14 c fresh chervil leaves also available dried 2 T Crispy Garlic Walnuts see below 1 -- finely crumbled feta cheese, optional 14 c Basic Dressing -- canola or grapeseed oil 2-12 T Dijon-style mustard 14 t honey 12 t kosher or sea salt 14 t soy sauce 14 t sherry vinegar, optional 1 t Crispy Garlic Walnuts -- olive oil 1-12 T garlic clove, minced 1 large California Walnuts, halves and large pieces 12 c Salt to taste -- Have the salad dressing in a large bowl Add the lettuce, tarragon, parsley, arugula, and chervil and toss well If desired, add the feta cheese and toss once Top with the garlic walnuts and toss once more In a large bowl the one in which you will later toss the salad combine all the ingredients and mix well with a fork or whisk Makes about 14 cup dressing, enough for the amount of greens given Heat the olive oil in a small skillet over medium heat Add the walnuts and minced garlic Turn the heat to low, and toss the walnuts and garlic for 3 or 4 minutes, being careful not to burn the garlic the walnuts should turn a golden-brown With a slotted spoon, lift the walnuts from the oil and cool on parchment paper or paper towels Sprinkle with salt if desired Makes 12 cup, Green Herb Caper Sauce, Green Herb Dip, and 16 others.

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Green Herb Butterhead Lettuce Salad with Garlic Walnuts 4132011 4 servings Basic Dressing see below 1 -- head butterhead lettuce, torn into bite-size pieces 1 small fresh tarragon leaves, whole 2 T baby arugula leaves, or larger leaves torn in pieces 14 c fresh chervil leaves also available dried 2 T Crispy Garlic Walnuts see below 1 -- finely crumbled feta cheese, optional 14 c Basic Dressing -- canola or grapeseed oil 2-12 T Dijon-style mustard 14 t honey 12 t kosher or sea salt 14 t soy sauce 14 t sherry vinegar, optional 1 t Crispy Garlic Walnuts -- olive oil 1-12 T garlic clove, minced 1 large California Walnuts, halves and large pieces 12 c Salt to taste -- Have the salad dressing in a large bowl Add the lettuce, tarragon, parsley, arugula, and chervil and toss well If desired, add the feta cheese and toss once Top with the garlic walnuts and toss once more In a large bowl the one in which you will later toss the salad combine all the ingredients and mix well with a fork or whisk Makes about 14 cup dressing, enough for the amount of greens given Heat the olive oil in a small skillet over medium heat Add the walnuts and minced garlic Turn the heat to low, and toss the walnuts and garlic for 3 or 4 minutes, being careful not to burn the garlic the walnuts should turn a golden-brown With a slotted spoon, lift the walnuts from the oil and cool on parchment paper or paper towels Sprinkle with salt if desired Makes 12 cup wine pairings

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