Lemony Waldorf Salad

Name: Lemony Waldorf Salad
Ingredients: 1/2 cup walnut halves (2 ounces); 1 tablespoon minced shallot; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 1/4 cup plus 2 tablespoons canola oil; 2 tablespoons walnut oil; 1/2 teaspoon ground cumin; Salt and freshly ground pepper; 2 cups shredded romaine lettuce (4 ounces); 4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup); 1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves; 1 small head of frisee (6 ounces), coarsely chopped; 1/4 cup golden raisins; 1 Fuji applepeeled, quartered, cored and thinly sliced crosswise

15 ingredients

8 steps

Ingredients

1/2 cup walnut halves (2 ounces)
1 tablespoon minced shallot
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons canola oil
2 tablespoons walnut oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper
2 cups shredded romaine lettuce (4 ounces)
4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)
1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves
1 small head of frisee (6 ounces), coarsely chopped
1/4 cup golden raisins
1 Fuji applepeeled, quartered, cored and thinly sliced crosswise

Directions

1

Preheat the oven to 350.
2

Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant.
3

Let the nuts cool, then break into pieces.
4

Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar.
5

Whisk in the canola and walnut oils and the cumin.
6

Season the dressing with salt and pepper.
7

Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisee, raisins and apple.
8

Toss well and serve right away.