Winter Salad with Herb Roasted Croutons and Walnuts

Course Salads

Ingredients in this Recipe

1 tablespoon walnut oil
2 cups cubed artisanal focaccia, cut into ¾” dice (but see note below . . . if you’re making your own focaccia, add a handful of chopped sage and rosemary, or chopped sage and thyme)
2 medium apples (a crisp, sweet tart variety – I like Braeburns for this) (Firm pears also work well.)
2 Persian cucumbers, sliced, or ½ cup of jicama, peeled and cut into 2 inch matchsticks (optional)
5 tablespoons flavorful olive oil, divided (3 for the croutons, 1 for the nuts, and 1 for the dressing)
6 or 8 handfuls of lettuce leaves – I prefer a combination of Boston and red leaf lettuce for this
Black pepper
Kosher salt

See Full Recipe at Food52