Boston Lettuce With Walnuts, Apple And Gruyère In A Citrus-Mint VinaigretteServes 4
Level of Difficulty: Easy
Adapted from the More from ACE Bakery cookbook
Even though there are walnuts, apple and Gruyère in this salad, the delicate Boston lettuce and citrus vinaigrette make it a light refreshing dish. It’s important to dress it very lightly as the fragile leaves of the lettuce will wilt under a surplus of vinaigrette. If I’m using it to accompany a cheese course or a main course that has cheese as an ingredient, I make it without the Gruyère.
1/3cup (80 mL) coarsely chopped walnuts
3 generous Tbsp. (45 mL) freshly squeezed lemon juice
½ tsp. (2.5 mL) kosher salt
2 Tbsp. (30 mL) extra-virgin olive oil
1 heaping tsp. (5 mL) organic mixed citrus zest
large pinch freshly ground black pepper
2 Tbsp. (30 mL) loosely packed julienned mint
½ Granny Smith apple, peeled, cored and cut into 1 ½- × ¼-inch (3.8-cm × 6-mm) batons or ½ unpeeled apple, cored and cut in
1/8 inch (3-mm) slices
1 to 3 heads Boston lettuce, depending on size, or enough for 4 people, cleaned
1 ½ oz. (42 g) Gruyère, cut in 1 ¼- × 1/8-inch (3-cm × 0.3-cm) matchsticks
Preheat the oven to 350ºF (175ºC), and lightly toast the walnut pieces on a baking sheet for about 4 minutes. Cool and reserve.
In a small bowl, whisk together the lemon juice and salt. Let sit for 5 minutes before whisking in the olive oil, zest, pepper, and mint.
In a larger bowl, gently but thoroughly toss the lettuce and apple batons with the vinaigrette. Plate and top each serving with walnuts and Gruyère matchsticks.
If preparing ahead, submerge the pieces of apple in water and several teaspoons of freshly squeezed lemon juice for up to 30 minutes. This prevents the apples from turning brown. Just drain and pat dry when ready to add to the salad.
Linda Haynes is the co-founder of ACE Bakery and the award-winning author of the bestseller, "The ACE Bakery Cookbook". All royalties from this cookbook are given to organizations in support of food and nutrition programs that assist low-income members of the community, to culinary scholarships, and to organic farming initiatives. Royalties from "More from ACE Bakery" cookbook are donated to organizations that work with women and children in crisis.
Established in 1993, ACE Bakery is now one of North America's leading artisan bakeries, providing fresh and partially baked breads to customers across Canada, New York State, the Midwest and Northeast U.S.A., Louisiana and the Bahamas, as well as on Air Canada and Air France flights.
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