Justin Chapple
Active Time
Total Time
25 MIN
Serves : 4

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

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

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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