Lemony waldorf salad
Indulge in the vibrant flavors of a zesty Lemony Waldorf Salad. Crunchy apples, juicy grapes, and walnuts tossed in a tangy lemon dressing. Refreshing!
Ingredients:
- ½ cup walnut halves (60g)
- 1 tablespoon minced shallot
- ½ teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ¼ cup plus 2 tablespoons canola oil
- 2 ¼ tablespoons walnut oil
- ½ teaspoon ground cumin
- Salt and freshly ground pepper
- 2 cups shredded romaine lettuce (110g)
- 4 large radishes (halved lengthwise and thinly sliced crosswise (1 cup))
- 1 ¼ cups chopped celery leaves (from 4 inner ribs plus 1/4 cup chopped celery leaves)
- 1 small head of frisée (170g coarsely chopped)
- ¼ cup golden raisins
- 1 Fuji apple (peeled, quartered, cored and thinly sliced crosswise)
Instructions:
- Preheat your oven to 350°F. Place the walnuts on a pie plate and bake for approximately 8 minutes until they turn golden brown and release a fragrant smell. Allow the walnuts to cool down before breaking them into smaller pieces.
- In a large bowl, mix together the shallot, lemon zest, lemon juice, and vinegar. Whisk in the canola oil, walnut oil, and cumin. Season the dressing with salt and pepper to taste.
- Combine the shredded romaine lettuce, toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins, and apple in the bowl. Mix everything together thoroughly and serve immediately.
Summary:
- Calories: 1671 kcal
- Fat: 148 g
- Protein: 15 g
- Carbs: 87 g
- Potassium: 1975 mg
- Magnesium: 186 mg