Lemony Waldorf Salad
Recipe from Food & Wine

For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisee 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.


Lemony Waldorf Salad
Quentin Bacon

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Ingredients
  • 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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  • 1  cup
    chopped celery leaves, plus 1/4 cup chopped celery leaves (from 4 inner ribs)
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  • 1 
    small head of frisee (6 ounces), coarsely chopped
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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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Directions
1.
Preheat the oven to 350 degrees. 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.
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.
3.
Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisee, raisins and apple. Toss well and serve right away.
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