Lemony Waldorf Salad

Name: Lemony Waldorf Salad
Total time: 25 min
Yield: 6
Ingredients: 1/2 c. walnut halves; 1 tbsp. minced shallot; 1/2 tsp. finely grated lemon zest; 2 tbsp. fresh lemon juice; 1 tbsp. white wine vinegar; 1/4 c. canola oil; 2 tbsp. canola oil; 2 tbsp. walnut oil; 1/2 tsp. ground cumin; Salt and freshly ground pepper; 2 c. Shredded romaine lettuce; 4 large radishes; 1 c. thinly sliced celery hearts; 1/4 c. Chopped celery leaves; 1 small head of frisée; 1/4 c. golden raisins; 1 Fuji apple

Published: Oct 15, 2009

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Yields:

Total Time:

25 mins

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For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon-walnut oil vinaigrette flavored with cumin.

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Ingredients

1/2 cup walnut halves
1 Tbsp. minced shallot
1/2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1/4 cup canola oil
2 Tbsp. canola oil
2 Tbsp. walnut oil
1/2 tsp. ground cumin
Salt and freshly ground pepper
2 cups Shredded romaine lettuce
4 large radishes
1 cup thinly sliced celery hearts
1/4 cup Chopped celery leaves
1 small head of frisée
1/4 cup golden raisins
1 Fuji apple

Directions

1. Step 1Preheat the oven to 350°F. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.
2. Step 2Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.
3. Step 3Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins, and apple. Toss well and serve right away.
  
  One serving: 288 cal, 25 gm fat, 2 gm sat fat, 16 gm carb, 3.3 gm fiber.