Little gem salad with lemon vinaigrette

Delight in the fresh flavors of little gem lettuce drizzled with zesty lemon vinaigrette. A crisp and tangy salad that will tantalize your taste buds.

Ingredients:

• 1 cup walnut halves
• 1 tablespoon walnut oil
• Kosher salt
• 1 small shallot, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon Champagne vinegar
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper
• 110g yellow squash, thinly sliced
• 3 thin red onion slices, separated into rings
• 4 heads Little Gem lettuce
• 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

Instructions:

1. Preheat your oven to 350°. Place the walnuts on a pie plate and bake until they turn golden, approximately for 12 minutes. Allow them to cool down, then roughly chop the nuts. Move them to a bowl and mix with the walnut oil and a little bit of salt. In a separate small bowl, mix the shallot, lemon juice, and vinegar and season with salt. Let it sit for 10 minutes. Gradually whisk in the olive oil and season with pepper.
2. In a big bowl, mix the squash with the onion, lettuce, walnuts, pecorino, and half of the prepared dressing, then serve. Save the remaining dressing for later use.

Summary:

• Calories: 2159 kcal
• Fat: 210 g
• Protein: 38 g
• Carbs: 56 g
• Potassium: 2393 mg
• Magnesium: 323 mg