Organic Baby Greens, Toasted Walnuts, Kalamata Olives, Feta
Dressed with Roasted Walnut Oil and a Splash of Red Wine Vinegar
La Tourangelle handcrafts this Roasted Walnut Oil in California strictly following the 150-year-old traditional methods of its French sister oil mill. It is slowly roasted, expeller-pressed and lightly filtered.
I have to admit I was in an oil rut. Olive oil will still remain number one in my kitchen, but this flavorful roasted oil is exceptional in salads and I also look forward to using it in pasta dishes as well. I plan to try their Roasted Pistachio and Toasted Pumpkin Seed oils, too.
How do you like my fabulous new platter?
A gift from FA. Thanks FA!
It is Mikasa China, Venice Pattern, Made in Japan.
I especially like the way the food reflects off the black rim.
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Hi Jessy – thank you, this salad is one of my favorites.
Hi Simona – I think you will like this oil. The salad tastes completely different with it than with olive oil, a nice complement to the walnuts in the salad.
Hi Marie – I have to look at Trader Joe’s.
Oh, muffins? hmmm. That sounds like a great idea.
HI Susan – I was just reading your post on Root Vegetable Pot Pie from Foodbuzz’s flavor of the Day as your comment came in!
I think the roasted walnuts make all the difference. The flavor is extraordinary, so the salad of simple ingredients becomes very special.
That’s my kind of salad – romantic in its simplicity, all sharp and rich. I like walnut oil, but haven’t had it from toasted nuts.