Tuesday, October 26, 2010


I have read that we shouldn't eat fruits and vegetables at the same time, but it is the latest thing in salads and it certainly tastes delicious. This salad is crunchy, refreshing, a bit tangy and sweet at the same time, and the cumin gives it an interesting flavor.

I am trying to ease my way into raw foods as part of my diet, so I think this is a good start. It's really a meal in itself and I think it will do well as a leftover, unlike most salads.

Shallots last a long time and is a great alternative to onion. And not much is needed for great flavor.
Oils last a long time if kept in the fridge.

1/2 cup walnut halves (2 cups)
1 tbs minced shallot
1/2 tsp finely grated lemon zest*
2 tbs fresh lemon juice
1 tbs white wine vinegar**
1/4 cup plus 2 tbs canola oil
2 tbs walnut oil (see Walnut Oil salad dressing on blog)
1/2 tsp ground cumin
Salt and pepper to taste
2 cups of shredded romaine lettuce (I added extra because
I did not use frisee-see below)
4 large radishes, halved lengthwise and thinly
sliced crosswise (1 cup)
1 cup thinly sliced celery (sliced 1/4" x 1-1/2")
1 small head of frisee lettuce, chopped (I just used
romaine. Frisee is hard to get but it is delicious. I
bought it at Fresh Market & Whole Foods previously)
1/4 cup golden raisins (dark raisins would be too sweet)
1 Fuji apple - peeled, quartered, cored, and thinly sliced

Preheat oven (or toaster oven) to 350. Spread walnuts
in a pie plate and toast for about 8 mins, until golden and
fragrant. Let 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 with salt
and pepper.

Add the romaine to the bowl along with the toasted
walnuts, radishes, celery, raisins, and apple. Toss well
and serve. (I added the romaine last)

Recipe from Food & Wine November 2009

*Lemon zest is grated lemon peel.
**White wine vinegar can be purchase at Publix. It
is very expensive at health food stores.

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