Yes, it is November and I am still making salads. If you haven’t learned by now, salads are timeless in my world. They are not just a summer-time food! So, in between my very fall-appropriate apple and baking recipes, I will share this salad with you. It is a savory waldorf salad with a bit of a lemony twist. I loved it. Of course I did!
Preheat your oven to 350 degrees F. Spread 1/2 cup walnut halves (2 ounces) in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool and break into pieces.
Meanwhile, in a large bowl, combine:
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 pepper
Add to the bowl:
2 cups shredded romain lettuce
4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)
1 cup thinly sliced celery hearts plus 1/4 cup chopped celery leaves
1 small head of frisee, chopped
1/4 cup raisins
1 Fuji apple, peeled, quartered, cored and thinly sliced crosswise
Toss well and serve!