Treviso, Walnut, and Gruyère Salad

Treviso, Walnut, and Gruyère Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 8. One portion of this dish contains around 2g of protein, 19g of fat, and a total of 177 calories. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 13 people have tried and liked this recipe. Head to the store and pick up coarse kosher salt, dijon mustard, white wine vinegar, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, you might also like recipes such as Treviso Radicchio Salad with Walnut Vinaigrette, Treviso Salad with Orange Vinaigrette and Manchego, and Pumpkin-Walnut Focaccia with Gruyère.

Servings: 8

 

Ingredients:

Coarse kosher salt

1 teaspoon Dijon mustard

1/4 cup chopped fresh chives

1/3 cup olive oil

1 cup walnut halves, toasted

1/4 cup white wine vinegar

Equipment:

whisk

bowl

Cooking instruction summary:

Preparation Whisk vinegar and mustard in small bowlto blend. Gradually whisk in oil. Seasondressing to taste with coarse salt andfreshly ground black pepper. Cut Treviso crosswise into 1/2-inch-widestrips; discard bottom 2 to 3 inches.Place strips in large bowl; add mixed babygreens and chives. DO AHEAD: Dressing andsalad can be made 6 hours ahead. Coverseparately and chill. Bring dressing to roomtemperature and rewhisk before using.Pour dressing over salad and toss tocoat. Add cheese and walnuts; toss salad,then transfer to serving bowl. Per serving: 253.9 kcal calories, 82.7 % calories from fat,23.3 g fat,4.6 g saturated fat,15.6 mg cholesterol ,4.4 g carbohydrates ,2.6 g dietary fiber 0.7 g total sugars,1.8 g net carbohydrates,9.1 g protein Nutritional analysis provided by Bon Appétit

 

Step by step:


1. Whisk vinegar and mustard in small bowlto blend. Gradually whisk in oil. Seasondressing to taste with coarse salt andfreshly ground black pepper.

2. Cut Treviso crosswise into 1/2-inch-widestrips; discard bottom 2 to 3 inches.

3. Place strips in large bowl; add mixed babygreens and chives. DO AHEAD: Dressing andsalad can be made 6 hours ahead. Coverseparately and chill. Bring dressing to roomtemperature and rewhisk before using.

4. Pour dressing over salad and toss tocoat.

5. Add cheese and walnuts; toss salad,then transfer to serving bowl.

6. Per serving: 253.9 kcal calories, 82.7 % calories from fat,23.3 g fat,4.6 g saturated fat,15.6 mg cholesterol ,4.4 g carbohydrates ,2.6 g dietary fiber 0.7 g total sugars,1.8 g net carbohydrates,9.1 g protein

7. Nutritional analysis provided by

8. Bon Appétit


Nutrition Information:

Quickview
177k Calories
2g Protein
18g Total Fat
2g Carbs
6% Health Score
Limit These
Calories
177k
9%

Fat
18g
29%

  Saturated Fat
2g
13%

Carbohydrates
2g
1%

  Sugar
0.41g
0%

Cholesterol
0.0mg
0%

Sodium
201mg
9%

Get Enough Of These
Protein
2g
5%

Manganese
0.51mg
26%

Copper
0.24mg
12%

Vitamin E
1mg
9%

Vitamin K
8µg
8%

Magnesium
24mg
6%

Phosphorus
52mg
5%

Fiber
1g
4%

Vitamin B6
0.08mg
4%

Folate
15µg
4%

Vitamin B1
0.05mg
4%

Zinc
0.47mg
3%

Iron
0.54mg
3%

Potassium
72mg
2%

Calcium
16mg
2%

Vitamin B2
0.02mg
1%

Selenium
0.93µg
1%

Vitamin C
0.96mg
1%

Vitamin A
57IU
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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