1 Tbsp minced shallot
½ tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
¼ cup plus 2 tablespoon canola oil
2 Tbsp walnut oil
½ tsp ground cumin
salt and freshly ground black pepper
2 cup shredded romaine lettuce, 4 ounce
1 cup thinly sliced celery hearts s, from 4 inner ribs plus 1/4 cup chopped celery leave
1 small head of frisée, 6 ounce coarsely chopped
¼ cup golden raisin
1 Fuji apple-peeled, quartered cored and thinly sliced crosswise
1. 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.
2. 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.
3. 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.
For other terrific salads, try our recipes for Chopped Salad, Mexican Shrimp-and-Avocado Salad with Tortilla Chips or Bruschetta Salad.