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 chopped celery leaves, plus 1/4 cup chopped celery leaves (from 4 inner ribs)
- 1 small head of frisee (6 ounces), coarsely chopped
- 1/4 cup golden raisins
- 1 Fuji apple, peeled, quartered, cored and thinly sliced crosswise
Description
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
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