The Best Online Cooking Videos
Already have an account? Sign In

Candied Walnut Salad with Vinaigrette

Ready In
Prep Time
Cook Time
Pilar Sanchez
Pilar Sanchez
This salad combines freshly picked greens with a golden balsamic vinaigrette and homemade candied walnuts. Get an insider's only view with Chef Pilar Sanchez, as she visits the organic produce gardens of Forni Brown and Welsh in Napa, California to select her lettuces, and then follow her into the kitchen to prepare it. Check out all of Chef Pilar's Grokker Premium videos in her Taste of Napa series and get inspired to cook like a chef at home!

Cooking Recipe

Mixed Greens:
8 cups of mixed green

1 cup pure olive oil
1/3 cup golden balsamic vinegar
2 tbsps minced shallot
1 tsp finely chopped fresh thyme
1 tbsp honey
1 tsp kosher salt
½ tsp freshly ground black pepper

Candied Walnuts:
3 cups walnuts halves
8 egg whites
½ cup brown sugar
1 tsp kosher salt
½ tsp cayenne pepper or smoked Spanish pimenton (spicy paprika)

Candied Walnuts:
1. Preheat oven to 400°F. Using a standup mixer or electric hand mixer, egg whites, brown sugar, salt and and pimenton. Whisk the mixture on high until it comes to a stiff peak.

2. In a bowl fold in the meringue and lighly coat the walnuts. Place a non-stick baking mat or parchment paper onto a sheet pan or cookie sheet and spread the coated walnuts evenly across the pan to ensure the walnuts are separated. Bake for 20 minutes until they turn golden brown. Carefully remove the walnuts from the pan with tongs, place them on a plate and let them cool.

1. In a bowl add pure olive oil, golden balsamic, minced shallots, fresh thyme, honey, kosher salt, and pepper. Whisk the ingredients together and set aside.

Mixed Green:
1. Wash the lettuces by tearing off the root, removing any bruised outer leaves and placing the leaves in a sanitized sink filled with cold water. Do not run the water over the lettuce, as this will bruise it. Gently rinse and transfer to a clean salad spinner basket and allow most of the water to drain. Spin the lettuce gently in the spinner, then refrigerate.

To Assemble:
1. Place your spun lettuces on a plate, lightly drizzle the vinaigrette on top of the lettuces, place the cooled candied walnuts on top and you are ready to serve.


Also check out the other videos in Chef Pilar's collection

Candied Walnut Salad
Other Videos You Might Like
Delicious Halloween Menu
Delicious Halloween Menu
0 I Did This
Green Machine Smoothie
Jaime McFaden
Quinoa Muffins
Julie Montagu
Butternut Squash Soup
David Lawrence
Winter Veggie Soup
Staffan Terje
Roasted Beet Salad
Talya Lutzker
Superfood Salad
Talya Lutzker
Healthy Quinoa Pancakes
Talya Lutzker
Zucchini Pasta & Pesto
Leah Putnam
Sweet Potato Chili
Stephanie O'Dea
Asparagus Torta
Maya Adam
Healthy Breakfast Omelet
Maya Adam
Chocolate Chip Cookies
Anna Olson
Mediterranean Kale Salad
Leah Putnam
Pan-Seared Cauliflower
Alex Ong
Pretty in Pink Smoothie
Talya Lutzker
Healthy Collard Wraps
Talya Lutzker
Homemade Almond Milk
Talya Lutzker
Roasted Fall Vegetables
John Paul Carmona
Thin Mint Protein Smoothie
Jaime McFaden
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos