What's Cooking with Chef Lou Aaron

Toasted Walnut Salad w/ Celery, Parmesan & Blue Cheese

Ingredients
1 Cup Walnuts
2 Cups julienne Celery(about 1/8" X 3 " long)
1 cup thinly sliced red onion
1/3 cup shredded parmesan cheese
1/3 cup blue cheese, crumbled
5-7 tablespoons Olive Oil
Juice from 2 lemons
Salt & Coarse ground Black Pepper, to taste
5-7 Romaine Lettuce Leaves
6 slices Italian bread toasted

Method
Place walnuts on a baking sheet and toast in the oven until they are lightly golden, 3-5 minutes. Cool, then chop coarsely. Transfer to a bowl. Add remaining ingredients. Adjust seasoning. Serve on romaine leaves with toast.