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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 4

A CookTale

The great thing about Salads is their extraordinary versatility. To say it differently “almost anything goes”. Last evening’s offering at a small dinner party for four, this salad proved my point. To candy the Walnuts is a snap, Bosc Pears allowed to ripen for a few days are delicious, and a Vinaigrette with really good Extra Virgin Olive Oil, Walnut Oil and high seasonings brings the flavors together.

INGREDIENTS For the Candied Walnuts

1/2 Cup of Water
1/2 Cup of Granulated Sugar
1 Cup of Walnut halves
1/8 tsp of Kosher Salt


1. Preheat the oven to 350° degrees. Lay the Walnut halves in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven & cool.

2. Add the Water & the Sugar to a medium saucepan. Boil the Sugar on medium heat, stirring with a wooden spoon. Keep stirring until all the Sugar has melted & the color has turns to a medium amber. Add the Walnuts, stirring to coat them with the Sugar mixture.

3. When the Walnuts are coated, spread them on the baking sheet, lined either with a Silpat mat or parchment paper (so they won’t stick).

4. Using two forks, quickly separate the Candied Walnuts. Sprinkle them with the Salt & cool completely.

INGREDIENTS For the Vinaigrette

1 Shallot (finely diced)
1 TB of Sherry Vinegar (imported preferred)
Kosher Salt & Black Pepper
1 tsp of Dijon Mustard
2 TB of EVOO
1 TB of Walnut Oil


1. Add the diced Shallot to a small bowl with the Sherry Vinegar & a pinch of Salt & pepper to taste. Allow to blend for 10 minutes. Stir in the Dijon Mustard & whisk in the EVOO & Walnut Oil. Taste, adjust the seasonings & set aside.

INGREDIENTS To Assemble the Salad

8 Ounces of assorted Greens, (Chicory, Radicchio, Curly Endive, Escarole)
1/2 Cup of the pale interior Celery Stalks & Leaves (sliced stalks, chopped leaves)
3 Ripe Bosc Pears (doused with Lemon Juice to maintain color)
Candied Walnuts


1. Add the Greens & the prepared Celery to a salad bowl.

2. At serving time, sprinkle the Greens with the Salt & Pepper & toss with half the Vinaigrette.

3. Slice the Pears. Place them in a separate bowl. Coat them with the remaining Vinaigrette.

4. To each plate, Add a handful (2 ounces) of Greens. Top with Candied Walnuts & slices of the Bosc Pear.

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