Ingredients
1/2 c. walnut halves
1 tbsp. minced shallot
1/2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1/4 c. canola oil
2 tbsp. canola oil
2 tbsp. walnut oil
1/2 tsp. ground cumin
Salt and freshly ground pepper
2 c. Shredded romaine lettuce
4 large radishes
1 c. thinly sliced celery hearts
1/4 c. Chopped celery leaves
1 small head of frisée
1/4 c. golden raisins
1 Fuji apple
Preparation
Step 1Preheat the oven to 350°F. 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.Step 2Meanwhile, 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.Step 3Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins, and apple. Toss well and serve right away.One serving: 288 cal, 25 gm fat, 2 gm sat fat, 16 gm carb, 3.3 gm fiber.
