Herbed House Salad, Walnut Vinaigrette Image

Herbed House Salad, Walnut Vinaigrette

Make this Tonight - "Seaside Scallops with a Salad and a Sweet"

Prep Time


  • For the dressing:
  • 1/2 cup walnuts
  • 3 tablespoons champagne vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1 shallot, minced
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 2 teaspoons walnut oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • + For the salad
  • 1 heads butter lettuce
  • 1 tablespoon chives, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon parsley, chopped
  • 3 medium radishes, thinly sliced


  1. Preheat the oven to 350°F. Arrange walnuts on a sheet tray in a single layer.
  2. Bake until fragrant, 8 to 10 minutes, checking frequently.
  3. Let cool and chop into small pieces.
  4. Combine walnuts, vinegar, mustard, honey, and shallot in a medium bowl and whisk together.
  5. Stream in canola oil than olive oil, whisking constantly until emulsified.
  6. Season with salt and pepper to taste.
  7. Set aside.
  8. Tear off the large leaves from the stem of the butter lettuce, then break off the smaller leaves.
  9. Arrange the leaves by stacking on individual plates or on a large platter starting with the larger leaves on the bottom and gradually working up to the smaller leaves on top.
  10. Drizzle the dressing over the leaves, and garnish with fresh herbs and radish slices.