English Walnut Salad

This English walnut salad is a study in how one ingredient can tie a whole dish together. Walnuts appear twice: whole in the salad for crunch, and as walnut oil in the dressing for a deep, nutty flavor that echoes through every bite.

The greens are well chosen. Red lettuce brings mild sweetness and color, watercress adds a sharp, peppery bite, and arugula contributes a mustard-like spiciness. Together they create a salad with real personality, not just filler leaves waiting for dressing.

The vinaigrette blends walnut oil with olive oil and red wine vinegar, beaten until thick and emulsified. Letting it stand at room temperature before a second beating makes the emulsion more stable, so it clings to the greens rather than pooling at the bottom of the bowl. The touch of sugar mellows the vinegar’s sharpness without making the dressing sweet.

Chill the greens and walnuts together, then dress right before serving so the leaves stay crisp.

Chef Tips

• Store walnut oil in the refrigerator after opening. It goes rancid faster than olive oil because of its high polyunsaturated fat content.
• Toast the walnuts lightly in a dry skillet before adding to the salad. It intensifies their flavor and adds a crisper texture.
• Beat the dressing vigorously. A properly emulsified vinaigrette is thick and creamy, not oily and thin.
• Toss gently. These greens are delicate, especially the watercress, and bruise easily.

Variations

• Blue cheese addition: Crumble Roquefort or Gorgonzola over the finished salad. Blue cheese and walnuts are a classic pairing.
• Pear slices: Add thin slices of ripe pear for a sweet, fruity contrast to the peppery greens.