Name: Lemony Waldorf Salad
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemony Waldorf Salad

1. 1/2 c. walnut halves -

2. 1 tbsp. minced shallot -

3. 1/2 tsp. finely grated lemon zest -

4. 2 tbsp. fresh lemon juice -

5. 1 tbsp. white wine vinegar -

6. 1/4 c. canola oil -

7. 2 tbsp. canola oil -

8. 2 tbsp. walnut oil -

9. 1/2 tsp. ground cumin -

10. Salt and freshly ground pepper -

11. 2 c. Shredded romaine lettuce -

12. 4 large radishes -

13. 1 c. thinly sliced celery hearts -

14. 1/4 c. Chopped celery leaves -

15. 1 small head of frisée -

16. 1/4 c. golden raisins -

17. 1 Fuji apple -

How to cook deliciously - Lemony Waldorf Salad

1. Stage

Preheat 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. Stage

Meanwhile, 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.