Ingredients
- 1 cup walnut halves
- 1 medium head Romaine lettuce
- 1 large head Radicchio
- Walnut Oil Dressing (see recipe below)
- 1 large crisp Yellow Delicious apple
- 1 large crisp Red Delicious apple
- 1 large Granny Smith apple
Directions
Toast the walnuts in a 350F oven for 12 to 15 minutes, stirring once. Cool. Save half a cup and coarsely chop the other half cup. Set aside. Wash and dry the lettuces. Chill.
Walnut Oil Dressing:
Ingredients:
1/2 cup walnut oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon grated orange rind
1 teaspoon salt
Dash cayenne pepper
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
Whisk together until smooth.
Wash the apples and cut them into matchstick-size julienne strips. Toss with 3 tablespoons of the dressing and chill until ready to assemble the salad.
To assemble: Cut the Romaine crosswise into 1" ribbons. Shred the Radicchio into a 1/2" shred. Toss the lettuces with the remaining dressing. Arrange the apples on top of the lettuce. Sprinkle over the chopped walnuts. Garnish with whole walnuts. Serve immediately.
Serves 6 to 8.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Apple-Walnut Salad