Fire-And-Iceberg Salad - cooking recipe

Ingredients

1/2 garlic clove, finely grated
1 teaspoon tomato paste
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 tablespoon honey
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
7 tablespoons extra-virgin olive oil
1/8 teaspoon cayenne pepper
fine sea salt & freshly ground black pepper
1/2 cup walnut halves
1 tablespoon salted butter
1/2 large head iceberg lettuce, outer leaves removed
1 small head radicchio
1 light green celery heart, thinly sliced
4 ounces blue cheese, crumbled

Preparation

For the dressing, combine the garlic, tomato paste, both paprikas, honey, vinegar, and lemon juice in a small bowl, and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with the cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour the dressing into a small pitcher for serving at the table.
To toast the walnuts, combine them with the remaining 1 tablespoon olive oil and the tablespoon of butter in a small skillet set over medium-low heat. Season with salt and pepper. Cook, tossing regularly, until the walnuts are fragrant and have turned golden brown, about 5 minutes. Let the nuts cool.
Tear the iceberg lettuce and the radicchio into bite-size pieces, and combine in a large salad bowl. Add the celery and the walnuts (cooking fat and all), and toss to combine. Sprinkle the blue cheese over the top and serve immediately, passing the dressing alongside.
Note: For perfect crispness, let each person drizzle the dressing over his or her own salad. Tossing the iceberg with the dressing before it reaches the table causes the lettuce to wilt.