Capital Chefs: Ed Witt of 701 (Part 2)

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‘To make a good salad is…….’
courtesy of ‘LaTur’

The recipe for this week is a simple one, but can be used in variety of ways. According to Witt, these maple candied walnuts are used to garnish the red wine pear, arugula, date and goat cheese salads at 701. While that sounds delicious, I’m sure you creative and ambitious foodies could find plenty of other uses for these walnuts. Read on for the full recipe.

Maple Candied Walnuts

1 1/2 cup walnut halves
3/4 cup maple syrup
1/2 cup sugar
2 1/2 cup water
powdered sugar as needed
1 1/2 tsp salt

1. Combine water, sugar, syrup & salt then bring to a simmer. Add walnuts and return to simmer for about 20 min.
2. Strain and lightly dust with powdered sugar.
3. Toast in a 325 degree oven until crispy.

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she’ll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at)

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