Spring Green Salad with Toasted Nuts
This salad relies on the crunch of briefly toasted nuts and the bite of fresh, young greens dressed simply in a sharp vinaigrette. The secret is to toast the nuts until their oils bloom and the greens are washed and spun completely dry so the dressing clings to the leaves rather than pooling at the bottom of the bowl.
Dryness is your best friend.
Wet greens turn limp and watery under dressing. Spend the extra minute with a salad spinner to ensure every leaf is crisp.
- Heavy-bottomed skillet
- Large wooden salad bowl
- Salad spinner
- Whisk
What goes in.
- 6 ozmixed spring greens, such as arugula, mache, and pea shoots
- 1/2 cupwalnuts or pecans, roughly chopped
- 3 tbspextra virgin olive oil
- 1 tbspwhite wine vinegar
- 1 tspDijon mustard
- 1/2 tspsea salt
- 1/4 tspcracked black pepper
Blooming the Nuts
Toast the nuts in a dry skillet over medium-low heat. Shake the pan constantly until they darken slightly and release a warm, earthy aroma; move them to a cold plate immediately to stop the cooking process.
The method.
Toast the nuts
Place the nuts in the skillet. Keep them moving. Pull them from the heat the moment they turn a shade darker, usually after about 3 to 4 minutes.
Prepare the vinaigrette
In the bottom of your salad bowl, whisk the vinegar, mustard, salt, and pepper until the salt dissolves. Slowly drizzle in the olive oil while whisking constantly to create a stable emulsion.
Dry the greens
Wash the greens in cold water and spin them until no droplets remain. Place them in the bowl.
Toss and serve
Add the toasted nuts to the bowl. Use your hands or tongs to lift and fold the greens until every leaf is lightly coated in the dressing.
Other turns to take.
Citrus Infusion
Replace half of the white wine vinegar with fresh lemon juice for a brighter edge.
Soft Cheese Addition
Gently fold in 2 ounces of crumbled goat cheese after tossing, being careful not to break the crumbles.
When it doesn't go to plan.
Always dress the salad just before serving, as the salt will wilt the delicate greens if left to sit.
If your nuts are large, chop them before toasting so they don't burn on the edges while the center remains raw.
For a more consistent coating, place the dressing ingredients in a jar and shake vigorously before pouring over the greens.
The ones that keep coming up.
Can I use store-bought pre-washed greens?
You can, but they often retain excess moisture. Give them one more cycle in the salad spinner to ensure the dressing adheres properly.
Why did my vinaigrette separate?
The mustard acts as an emulsifier. If it separates, simply whisk it again or shake the jar harder before dressing.
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