- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A picture-perfect salad for summer, courtesy of Nancy Silverton.
Ingredient:
- 1 cup walnut halves
- 1 tablespoon walnut oil
- Kosher salt
- 1 small shallot, minced
- 1/4 cup fresh lemon juice
- 1 tablespoon Champagne vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 4 ounces yellow squash, thinly sliced
- 3 thin red onion slices, separated into rings
- 4 heads Little Gem lettuce
- 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
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