Mixed Crisp Greens with Crunchies and Walnuts

This is one of my favorite basic salads, good all year around.  Outside of the wonderful taste (this is a great vinaigrette), I love food with texture!!!

This recipe calls for Boston, Bibb, and romaine lettuces.  Personally, I just like romaine (again for the crunch).  If you like it, I would suggest doubly the crunchies and just keep them in the frig for future use.  Also, this recipe says that after toasting the walnut to stir in melted butter.  I don't find this necessary and skip this step.  Please don't let this lengthy recipe scare you.   The first step (cleaning and drying the lettuce), the third step (preparing the noodles and walnuts), the fourth step (toasting the bread crumbs), and the sixth step (making the dressing) can be done days ahead of serving time.

This salad was featured in a Central Market (TX) cooking class featuring the incredibly entertaining food scientist Shirley Corriher of Atlanta (she may have seen her as a guest on some Food Network shows like Alton Brown's "Good Eats.")  With each recipe she demoed, she gave reasons for doing specific steps in the recipe.  Here she's written: "What This Recipe Shows."

* Less vinegar than the standard 1 part vinegar to 3 parts oil produces a more delicate flavor balance and a delicious salad dressing.
* Dry salad greens require a minimum of dressing.
* Ground roasted walnuts thicken the dressing and add flavor.
* Crisp roasted ramen noodles and grated cauliflower add texture.

MIXED CRISP GREENS with CRUNCHIES and WALNUTS (6-8 servings)

1 small head Boston lettuce
1 small head Bibb lettuce
1 small head romaine lettuce
2 pkgs ramen noodles (any "flavor".....you be tossing the seasoning package)
1/4 tsp seasoned salt or Old Bay seasoning
10 Tbsp butter, divided
1 1/4 cup walnut pieces
1/2 tsp salt
1/2 cup seasoned bread crumbs
1/4 head of a small cauliflower

Dressing:
2 large shallots, peeled and halved
2 Tbsp balsamic vinegar
1 1/2 tsp salt
2 tsp sugar
1/2 tsp white pepper
1 tsp Dijon mustard
1 cup vegetable or olive oil (I prefer canola oil in this recipe)
10 fresh basil leaves (optional......but I think this makes the recipe)

Wash the lettuces and soak for 10-30 minutes in cold water.  Spin dry, then wrap in a clean towel do dry thoroughly.  Remove and place in zip-top plastic bags, squeeze out the air, seal and refrigerate.

Preheat the oven to 350F.

Unwrap ramen noodles and discard flavoring package, break noodles up in a bowl.  Stir seasoning salt into 4 Tbsp melted butter and mix into crumbled noodles, coating well.  Line a rimmed baking sheet with parchment paper.  Place the noodles on one side of the baking sheet and the walnut pieces on the other side.  Bake until browned, about 10 minutes.  While the walnuts are hot, stir in 2 Tbsp butter and 1/2 tsp salt.

In a large skillet, melt 4 Tbsp butter, stir in bread crumbs and toast, stirring constantly over low heat until lightly browned.

Grate cauliflower or coarsely chop with quick on/offs with the steel knife in the food processor.  Remove to a small bowl.

With the steel knife in the workbowl, turn on the food processor and drop the shallots one at a time down the feedtube onto the spinning blade to mince.  Add the vinegar, 1 1/2 tsp salt, sugar, pepper, and mustard.  With the processor running, slowly drizzle in the oil.  Add 1/4 cup of the walnuts and basil leaves, process a few seconds to grind.  Set aside.

When ready to serve, tear the lettuce into bite-sized pieces and place in a large mixing bowl.  Add 1/2 cup dressing and toss very well to coat each piece.  Taste and add more dressing or salt if needed.  Add roasted ramen noodles and grated cauliflower.  Place on a cold salad plate.  Top with crumbs and remaining walnuts and serve immediately.

For an added bit of decadence, drizzle a tiny bit of white truffle oil on salad.

Recipe Source: Shirley Corriher