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Boston Lettuce with Walnuts, Apple and Gruyère in a Citrus-Mint Vinaigrette Serves 4 Even though there are walnuts, apple and Gruyère in this salad, the delicate Boston lettuce and citrus vinaigrette make it a light refreshing dish. Ingredients 1/3 cup (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 1½ oz. (42 g) Gruyère, cut in 1¼- × 1/8-inch (3-cm × 3-mm) matchsticks Instructions 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. Cook's Tip Photo by Doug Bradshaw. This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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