BOSTON LETTUCE WITH WALNUTS, APPLE & GRUYERE IN A CITRUS-MINT VINAIGRETTE
INGREDIENTS
1/3 cup coarsely chopped walnuts
3 tbsp freshly squeezed lemon juice
½ tsp kosher salt
2 tbsp extra virgin olive oil
1 heaping tsp mixed citrus zest
large pinch freshly cracked black pepper
2 tbsp loosely packed julienned mint
½ Granny Smith apple, peeled, cored and cut into
1½ - by ¼-inch batons
1 - 3 heads of Boston lettuce depending on size, or enough for 4 people, cleaned
1½ oz Gruyere, cut into matchsticks
DIRECTIONS
Preheat the oven to 350F, 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 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 Gruyere matchsticks.
Ace Bakery
DEANA LANCASTER
The most recent volume from Toronto baker Linda Haynes is jam-packed with sweet and savoury loaves, flaky scones, dense muffins, plus soups, salads sandwiches, dinners and sides, desserts and more. Gorgeous close-ups of the dishes incite instant mouthwatering and will inspire you to pull out your mixing bowls and pans.
Here is just one fresh and tasty salad from the book, perfect for serving for a light summer meal on the patio.
