Serves6
- Active time:30 min
- Start to finish:30 min
ADAPTED FROM LAURENT MANRIQUE
October 2001
-
1/4
cup
chicken stock or broth
-
1
teaspoon
rendered duck fat (from garlic confit purée)
-
1/2
small garlic clove, minced
-
1/2
tablespoon
whole-grain mustard
-
2
tablespoons
Sherry vinegar
-
1/2
cup
walnut oil
-
1
teaspoon
salt
-
1/2
teaspoon
black pepper
-
2
cups
watercress sprigs (2 1/2 oz)
-
2
cups
trimmed arugula (2 oz)
-
2
cups
tender purslane sprigs (3 oz)
-
2
cups
red oak leaf lettuce (2 oz)
-
1
cup
baby mustard greens (2 oz)
-
1
cup
fresh chervil sprigs
-
1/2
cup
fresh basil leaves
-
1
cup
walnuts, toasted (4 oz) and coarsely chopped
-
Boil stock in a small saucepan until reduced to about 1 tablespoon. Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).
-
Just before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.
Cooks’ note: Walnuts can be toasted 2 days ahead and kept in an airtight container at room temperature.