MIXED GREENS WITH WALNUTS

1 small head Boston lettuce
1 small head Bibb lettuce
1 small head romaine lettuce
1 1/4 cups coarsely chopped walnuts
2 tablespoons butter
1/2 teaspoon and 1 1/4 teaspoons salt (1 3/4 teaspoons total)
2 large shallots, peeled and halved
2 tablespoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon white pepper
1 teaspoon Dijon mustard
1 cup canola, corn, peanut, mild olive, or other vegetable oil
1 pound fresh mushrooms

Wash the lettuces and soak for 10 to 30 minutes in cold water. Spin dry, then wrap in a clean towel to dry thoroughly. Remove and place in zip-top plastic bags, squeeze out the air, seal, and refrigerate.

Preheat the oven to 350 degrees Fahrenheit.

Spread the walnuts on a baking sheet and roast until lightly browned, about 10 minutes. While the walnuts are hot, stir in the butter and 1/2 teaspoon salt.

With the steel knife in the workbowl, turn on the food processor and drop the shallots one at a time down the feedtube onto the spinning blade to mince. Add the vinegar, sugar, 1 1/4 teaspoons salt, pepper, and mustard. With the processor running, slowly drizzle in the oil. Add 1/4 cup of the walnuts and process a few seconds to grind. Set aside.

WHEN READY TO SERVE:
Slice the mushrooms thinly. Tear the lettuce into bite-size pieces and place in a large mixing bowl. Add the mushrooms and 1/2 cup dressing and toss very well to coat each piece. Taste and add more dressing or salt if needed. Place on a cold salad platter or individual salad plates. Top with remaining walnuts and serve immediately.

WHAT THIS RECIPE SHOWS:
- Using less vinegar than the standard one part vinegar to three parts oil produces a more delicate flavor balance and a delicious salad dressing.
- Dry salad greens require a minimum of dressing.
- Adding ground roasted walnuts thickens the dressing and adds flavor.

Servings: 8
Source: CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes, by Shirley Corriher