lettuce and walnut salad with mustard-dill vinaigrette
Garlic-toasted walnuts coated, crunchy romaine, and sweet carrots tossed in a mustard-dill vinaigrette make this a salad even non-salad people enjoy. Wait to toss everything together until the last possible minute to keep all the ingredients crisp.
- 2 heads romaine lettuce (cut into 1" strips)
- 1 cup shredded carrots
- ½ cup roughly chopped walnuts
- garlic powder
- ½ cup olive oil
- 2 TBSP lemon juice
- 2 TBSP apple cider vinegar (or white vinegar)
- 1 TBSP dill weed (not dill seed)
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp mustard powder
- ¼ tsp freshly cracked black pepper
Whisk all salad dressing ingredients together in a measuring cup or small bowl. Set aside.
Heat 1 TBSP oil in a medium skillet over low-medium heat. Toss walnuts in skillet with garlic and salt until very aromatic and the walnuts begin to take on a slightly darker color. Keep an eye on these — if you don’t keep them moving around the pan, they might burn!
Remove the toasted walnuts from the pan onto a paper towel. When cool enough to touch, taste one and add more garlic salt as needed.
Chop whole head of romaine in thin approximately 1″ strips from top to bottom. Make your strips thinner as you get closer to the pale white stem — that part of the leaf is more bitter than the top. Rinse, along with carrots, in a salad spinner, and spin thoroughly to dry.
Right before serving, toss lettuce and carrots together in a salad bowl. Whisk the dressing again. Pour over the salad and toss until the dressing evenly coats the lettuce leaves. Garnish with walnuts.