Baby Gem & Chicory Salad Recipe
parmesan, spiced walnuts, apples, pomegranate
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Ingredients
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Salad Base
Spiced Walnuts
Dressing
Method
Prepare Salad Base
- 1
Wash and Prepare Greens
Rinse the baby gem lettuce and chicory under cold water. Pat dry with a clean towel and tear into bite-sized pieces.
- 2
Slice Apple
Core the apple and slice it into thin wedges or cubes, as preferred.
- 3
Combine Salad Ingredients
In a large salad bowl, combine the baby gem lettuce, chicory, apple slices, and pomegranate seeds.
Prepare Spiced Walnuts
- 4
Toast Walnuts
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for about 10 minutes until fragrant.
- 5
Coat with Spices
In a bowl, mix the toasted walnuts with olive oil, brown sugar, cinnamon, and salt until evenly coated.
- 6
Bake Walnuts
Return the coated walnuts to the baking sheet and bake for an additional 5-7 minutes, stirring occasionally, until crispy. Let cool.
Prepare Dressing
- 7
Mix Dressing Ingredients
In a small bowl, whisk together the grated Parmesan cheese, lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined.
Assemble Salad
- 8
Combine Salad and Serve
Drizzle the dressing over the salad base, add the spiced walnuts, and gently toss everything together. Serve immediately.