Ingredients
1 c. walnut halves
1 tbsp. walnut oil
kosher salt
1 small shallot
1/4 c. fresh lemon juice
1 tbsp. Champagne vinegar
1/2 c. extra-virgin olive oil
Freshly ground pepper
4 oz. yellow squash
3 slice red onion
4 head Little Gem lettuce
1/4 c. freshly grated Pecorino Romano cheese
Preparation
Step 1Preheat the oven to 350 degrees F. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice, and vinegar, and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.Step 2In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino, and half of the dressing and serve. Reserve the remaining dressing for another use. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
