Photo: Annabelle Breakey
YieldsServes 6
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.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

*Find at well-stocked grocery stores and latourangelle.com

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 3/4 cup walnut halves or hazelnuts
 2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
 4 tablespoons roasted walnut oil* or roasted hazelnut oil, divided
 1 teaspoon orange zest
 1/3 cup orange juice
 1/2 teaspoon cinnamon
 1/2 teaspoon ground ginger
 1/8 teaspoon nutmeg
 1/8 teaspoon 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

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

*Find at well-stocked grocery stores and latourangelle.com

Step 4
4

Note: Nutritional analysis is per serving.

Fall Green Salad with Apples, Nuts, and Pain d’Épice Dressing