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Lemony Waldorf Salad

Source: © Food & Wine Magazine
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Rating: 4   Reviews: 1 See Reviews
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Total Time:  25 Minutes
The Good News For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée and sliced radishes to the classic Waldorf salad mix of apples, celery and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon–walnut oil vinaigrette flavored with cumin.
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)
11/4 cups  chopped celery leaves plus 1/4 cup chopped celery leaves (from 4 inner ribs)
1   small head of frisée coarsely chopped (6 ounces)
1/4 cup  golden raisins
1   Fuji apple —peeled, quartered, cored and thinly sliced crosswise

Tip: One Serving 262 cal, 12 gm carb, 24 gm fat, 1.9 gm sat fat, 2 gm protein, 2 gm fiber.
Lemony Waldorf Salad Recipe at
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 frisée, raisins and apple. Toss well and serve right away.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Christopher, CA Reviewed: 08/08/2013
Very Good
A really nice salad, definitely will serve it again, but it isn't a Waldorf... call it something else! Don't understand why people insist on "reinventing" things and then using the original name...
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