Winter Salad with Toasted Walnuts
This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils--so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here--a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.
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.
2 vegetable, 3 1/2 fat