Fall Green Salad with Apples, Nuts, and Pain d'Épice Dressing

Fall Green Salad with Apples, Nuts, and Pain d'Epice Dressing Recipe
Photo: Annabelle Breakey
The spices in this salad are like those in French gingerbread, or pain d'épice. If you make it with walnut oil, use walnuts; if you make it with hazelnut oil, use hazelnuts.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 219
Caloriesfromfat 73 %
Protein 4.3 g
Fat 18 g
Satfat 1.6 g
Carbohydrate 14 g
Fiber 3.9 g
Sodium 99 mg
Cholesterol 0.0 mg

Ingredients

3/4 cup walnut halves or hazelnuts
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tablespoons roasted walnut oil* or roasted hazelnut oil, divided
1 teaspoon orange zest
1/3 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
About 1/4 tsp. each kosher salt and pepper
2 qts. lightly packed small lettuce leaves or pieces, preferably a mix of colors
2 cups lightly packed frisée
1 tart-sweet apple such as Jonathan, thinly sliced

Preparation

1. Preheat oven to 350°. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.

2. Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisée, apple, nuts, and croutons. Add more salt and pepper to taste if you like.

*Find at well-stocked grocery stores and latourangelle.com

Note: Nutritional analysis is per serving.

Note:

October 2011
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