Taking inspiration from Cyma's famous Roka Salata I made this budget friendly alternative. Cultured palates may not give any notice to this, but the few regular folk that I've served this to a few times always gave it praise so I think this deserves to be shared.
INGREDIENTS:
Balsamic vinaigrette (balsamic vinegar, olive oil, black pepper, dried basil and dried oregano)
Romaine lettuce
Parmesan cheese (block, not ground)
Raisins
Walnuts
Brown sugar
1. Vinaigrette: Combine equal parts of olive oil and balsamic vinegar. About 1/4 cup each should be enough, otherwise you can just add more. Add about a teaspoon each of ground black pepper, basil and oregano. Set aside.
2. Place about a cup of walnuts on nonstick pan over medium heat and toast lightly. Sprinkle brown sugar and stir constantly until sugar melts and sticks to the walnuts (Warning: take care not to burn the sugar). Remove from heat and set aside.
3. Cut up cleaned/washed Romaine lettuce into bite sized pieces and place a large salad bowl.
4. Add some of the raisins and candied walnuts into the lettuce and toss with prepared vinaigrette.
5. Sprinkle remaining raisins and walnuts on top of the salad.
6. Shave Parmesan cheese onto the salad using a vegetable peeler.
All done!
