Keeping candied walnuts in your pantry makes it easy to create special seasonal salads like this one. Winter’s slightly bitter radicchio, Treviso and colorful Castelfranco greens are balanced with a white balsamic vinaigrette and the sweet and spicy nuts. Any mix of bitter winter greens may be used.
Ingredients
- ½ tablespoon cayenne pepper
- 2 tablespoons sugar
- ½ teaspoon sea salt
- 6 egg whites
- ½ teaspoon ground ginger
- 3 cups walnut halves (about ¾ pound)
- ½ small head radicchio
- ½ small head Treviso
- ½ small head Castelfranco
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ounce prosciutto, cut into thin strips
- 1 cup candied walnuts (see recipe here)
Preparation
For the candied walnuts
Preheat oven to 225°F.
In a small bowl stir together the cayenne, sugar, salt and ginger. Place the egg whites in another bowl and, using a whisk or fork, beat until frothy but not stiff.
Using a small paintbrush, lightly brush each walnut half with a small amount of the egg white and then sprinkle with some of the cayenne-sugar mixture. Place the coated walnut on a parchment-lined baking sheet.
When all of the walnuts are coated, place the baking sheet in the oven and bake until the nuts are toasted and crunchy and the coasting is crisp, 15 to 20 minutes.
Remove from the oven and let the nuts cool completely. Pack the nuts into an airtight tin lined with wax paper. Store in a dry place. The nuts will keep up to one month.
For the salad
Wash the radicchio, Treviso and Castelfranco, then pat dry using paper towels and tear into bite-size pieces to make about 5 cups. Set aside.
In a salad bowl, combine the olive oil, vinegar, salt and pepper. Mix well.
Add the torn leaves and half the prosciutto. This can be done up to 30 minutes before serving. When ready to serve, toss with half the candied walnuts. Serve, garnished with the remaining nuts and prosciutto.
