Fall Green Salad with Apples, Nuts, and Pain d’Épice Dressing
Annabelle Breakey
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.
This recipe, and others like it, can be found in the article “32 Delicious Ways to Savor Apple Season.”
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
