Active Time: 20 minutes
Total Time: 1 hour 10 minutes
The salty-toasted walnuts are the special something in this salad of arugula with sliced zucchini and apple drizzled with our lemon dressing. Try them here or make a batch to snack on.
½ cup water
1 tablespoon fine sea salt
½ cup walnut halves
1 medium zucchini, ends trimmed, cut in half lengthwise, then cut into thin slices
1 apple, thinly sliced
4 cups arugula
⅓ cup Lemon Dressing
Preheat the oven to 325˚F.
Put the water and salt in a saucepan and bring to a boil. Add the walnut halves and boil for 3 minutes. Pour into a large strainer to drain. Run the walnuts under cold water to stop the cooking. Dry on paper towels, then spread on a baking sheet.
Toast in the oven until a rich golden brown, 15 to 20 minutes. Let cool completely. Coarsely chop.
Combine the zucchini and apple slices with the arugula in a medium bowl.
Divide among plates and sprinkle with the walnuts. (You may have extra toasted nuts.) Add enough Lemon Dressing to lightly coat.