I love this salad for its bright bursts of flavors. I was inspired to create it when I found adorable crinkly heads of frisee at the natural food store. I’ve also been watching the disproportionately large, satiny fruits develop on my petite Meyer lemon tree and wondering how to use them to best advantage. Everything came together in perfect harmony, with balanced notes of bitter, sour, umami, and sweet. This salad is a showpiece rather than a mere side dish.

Salad ingredients:

1 head frisee, about 4 to 6 ounces, torn into pieces

4 ounces thinly sliced radicchio, about 2 cups

1 apple, cut into matchsticks

1 Tbsp. fresh lemon juice

½ cup dried cranberries

½ cup chopped walnuts

¼ cup thinly sliced red onion

¼ cup chopped Italian parsley

Dressing ingredients:

½ cup walnut oil or olive oil

¼ cup fresh lemon juice, preferably Meyer

2 Tbsp. agave nectar

2 tsp. Dijon mustard

1 tsp. mellow white miso

2 garlic cloves, pressed

½ tsp. salt


1. In a small bowl, toss the apple pieces with the 1 Tbsp. lemon juice to keep them from turning brown. Set aside.

2. In a small sauté pan, toast the walnuts over medium heat, stirring constantly for about 5 minutes, until they become fragrant and somewhat brown. Do not let them burn or they will be bitter. Transfer them to a small bowl.

3. In a medium bowl, vigorously whisk together all the dressing ingredients.

4. Place all the salad ingredients in a salad bowl, pour the dressing over all, and toss well.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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