Little Gem Salad with Lemon Vinaigrette

By [e-mail]

Ingredients

• 1 C walnut halves
• 1 T walnut oil
• Kosher salt
• 1 minced small shallot
• 1/4 C lemon juice
• 1 T champagne vinegar
• 1/2 C EVO olive oil
• Freshly ground pepper
• 4 oz thinly sliced yellow squash
• 3 thin red onion slices separated into rings
• 4 heads Little Gem lettuce (butter lettuce)
• 1/4 C grated Pecorino Romano cheese

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350. Toast walnuts on pie plate until golden @ 12 min. Let cool, then coarsely chop nuts. Transfer to bowl & toss with walnut oil & pinch of salt. In small bowl, combine shallot, lemon juice & vinegar & season with salt. Let stand for 10 min. Slowly whisk in olive oil & season with pepper.

In large bowl, toss squash with onion, lettuce, walnuts, pecorino & half of dressing & serve. 4