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.
finely grated lemon zest
fresh lemon juice
white wine vinegar
Shredded romaine lettuce
thinly sliced celery hearts
Chopped celery leaves
small head of frisée
- 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.
- 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.
One serving: 288 cal, 25 gm fat, 2 gm sat fat, 16 gm carb, 3.3 gm fiber.