Margo True, Sunset Magazine's food editor
Time: 30 minutes
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.
- 3/4 cup walnut halves or hazelnuts
- 2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
- 4 tbsp. roasted walnut oil or roasted hazelnut oil, divided
- 1 tsp. orange zest
- 1/3 cup orange juice
- 1/2 tsp. each cinnamon and ground ginger
- 1/8 tsp. each nutmeg and 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
- 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.
- 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.
Per Serving: 219 Cal., 73% (159 cal.) from fat; 4.3 g protein; 18 g fat (1.6 g sat.); 14 g carbo (3.9 g fiber); 99 mg sodium; 0 mg chol.
Full story: Flavored oils - Cooking beyond olive oil