Rating: 5 stars
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.

Nancy Silverton
Recipe by Food & Wine July 2011

Gallery

Sara Remington

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.

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  • In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.

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