NYC chef George Mendes of Aldea and Lupulo restaurants likes using nut milks to flavor all sorts of things, including this creamy and rich-tasting vinaigrette. Slideshow: More Salad Recipes 

Best New Chef 2011: George Mendes
George Mendes
February 2017

Gallery

Credit: Justin Chapple

Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 to 10 minutes, until fragrant. Let cool.

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  • In a blender, puree the cooled walnuts with the water until smooth. Add the vinegar and pulse to combine. Using a fine-mesh sieve set over a small bowl, strain the walnuts, pressing on the solids; discard the solids. Whisk in the olive and walnut oils and season the dressing with salt and pepper.

  • In a serving bowl, combine the lettuce, escarole and beets. Add the vinaigrette and toss well; serve.

Make Ahead

The dressing can be refrigerated overnight.

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