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The Good News 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. Great Green Salads

Mark Peel
November 2009

Gallery

© Quentin Bacon

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. 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.

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  • 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.

  • Add 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.

Notes

One Serving 262 cal, 12 gm carb, 24 gm fat, 1.9 gm sat fat, 2 gm protein, 2 gm fiber.

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