Feb 21, 2014 4:23 PM by Alyssa Reilly
Today we have Chef Mary Steiger from the Gourmet Girls Gluten Free Bakery/Bistro. On News 4 Cooks we made a Warm Wilted Winter Salad with crunchy pine nut lemon topping.
Here's the recipe:
½ cup honey
1 cup balsamic vinegar
1 pint walnuts
6 bunches assorted winter greens, washed, stemmed and torn in pieces
2 Tablespoons grainy mustard
Extra Virgin Olive Oil
1 cup pomegranate seeds
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts, set aside to cool.
Pile greens on a platter. Stir mustard into dressing, then whisk in about 1 cup extra virgin olive oil, pour over greens to wild. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds and herbed crumbs. Serve warm.
Gourmet Girls Crunchy Pine Nut Lemon Topping
2 Tablespoons pine nuts
1 Tablespoon EVO
1 cup gluten free bread crumbs
2 oil packed anchovy fillets, minced
3 minced gloves garlic
¼ teaspoons salt
2 Tablesppons finely shredded lemon zest
1 Tablespoon finely chopped flat leaf parsley
Toast pine nuts in a wide frying pan over medium heat until lightly toasted, about 3 minutes and set aside in a medium bowl.
In the same pan, heat 1 Tbsp olive oil over medium heat and add bread crumbs. Toast crumbs, stirring occassionally until a shade darker, about 5 minutes. Add anchovies and garlic, stir to combine well.
Add bread crumb mixture to pine nuts. Stir in ¼ teaspoon salt, lemon zest and parsley.
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