My mother, Faith Winthrop, is the reason GFF exists. Through cooking, cooking classes, restaurant excursions, and the purchase of fine ingredients through my upbringing, she inspired me to a life of the celebration of food and cooking. When she passed away in 2019, we gave away at her celebration of life, among other things, a recipe card for this recipe, her house salad. It’s the salad of my youth and of my today and it’s gorgeous in its simplicity. It also happens to be a gluten free salad. Add to it what you will. It’s a foundation for everyday greatness yet perfect as is. –Erika Lenkert, editor-in-chief
GFF’s House Salad
This salad reminisces the simply soulful flavor of legendary San Francisco jazz singer Faith Winthrop’s cooking. Add a smidge of crushed garlic to the dressing if desired, but definitely toast extra walnuts; stored at room temperature in a tightly sealing container, they’re great to grab and use anytime.
- 1/3 cup walnut pieces
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon gluten-free Dijon mustard
- Kosher salt
- 8 cups mixed spring lettuce
- Flesh of 1 avocado cut into cubes
- 12 cherry tomatoes
Preheat the oven to 350°F. Place the walnuts on a baking sheet in a single layer and toast until lightly browned, about 15 minutes. Let cool.
In a salad bowl, use a fork to whisk together the oil, vinegar, and mustard. Season to taste with salt. Add the lettuces, avocado, walnuts, and cherry tomatoes. Toss to coat and serve.
Salad Photography Erin Ng