This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston, as well as a more intense and sturdy green, such as escarole. You can add thinly sliced pear, apple or persimmon or replace the fennel with fruit. Source: EatingWell Magazine, Winter 2004

Deborah Madison


Walnut Vinaigrette


Instructions Checklist
  • To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.

  • To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350F for about 6 minutes.) Transfer to a plate to cool.

  • Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.


Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.

The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.

Nutrition Facts

211 calories; 18.8 g total fat; 1.8 g saturated fat; 354 mg sodium. 627 mg potassium; 10 g carbohydrates; 4.9 g fiber; 4 g sugar; 4 g protein; 2130 IU vitamin a iu; 18 mg vitamin c; 106 mcg folate; 75 mg calcium; 2 mg iron; 42 mg magnesium;