Ingredients
2 heads Bibb lettuce, 1 large head red leaf lettuce or romaine
1/2 cup walnuts, coarsely chopped
5 tablespoons walnut oil, divided
1/2 teaspoons basil
1/2 teaspoons rosemary
1/2 cup vegetable oil
3 tablespoons white wine vinegar
3 cloves garlic, chopped
Salt to taste
Coarsely ground black pepper to taste
1 cup Parmesan cheese
Directions
•Tear the lettuce into bite-sized pieces
•Saute the walnuts in 1 tablespoon walnut oil mixed with basil and rosemary in skillet until toasted to taste. Let cool and set aside.
•Combine remaining walnut oil, vegetable oil, vinegar, garlic, salt and pepper to make dressing.
•Toss lettuce, walnuts, dressing and cheese in large bowl.
•Serve immediately.
Savor: the Brandywine Valley Cookbook (A collection of recipes from the Junior League of Wilmington, Delaware)
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