Lemony Waldorf Salad
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 thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves
- 1 small head of frisee (6 ounces), coarsely chopped
- 1/4 cup golden raisins
- 1 Fuji applepeeled, quartered, cored and thinly sliced crosswise ⓘ
Instructions
- Preheat the oven to 350.
- 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 frisee, raisins and apple.
- Toss well and serve right away.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).