Lemony Waldorf Salad
"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...."
INGREDIENTS
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1/2 cup walnut halves (2 ounces)
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1 tablespoon minced shallot
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1/2 teaspoon finely grated lemon zest
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2 tablespoons fresh lemon juice
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1 tablespoon white wine vinegar
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1/4 cup plus 2 tablespoons canola oil
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2 tablespoons walnut oil
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1/2 teaspoon ground cumin
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salt and freshly ground pepper
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2 cups shredded romaine lettuce (4 ounces)
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4 large radishes halved lengthwise and thinly sliced crosswise (1 cup)
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11/4 cups chopped celery leaves plus 1/4 cup chopped celery leaves (from 4 inner ribs)
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1 small head of frisée coarsely chopped (6 ounces)
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1/4 cup golden raisins
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1 Fuji apple —peeled, quartered, cored and thinly sliced crosswise
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Tip: 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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