Fall Green Salad with Apples, Nuts, and Pain d'Epice Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
3. *Find at well-stocked grocery stores and
4. Note: Nutritional analysis is per serving.
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