Wash and dry lettuce. Place in zip bag lined with paper towel; refrigerate.

In a small bowl, combine cucumber, carrot, hearts of palm, pear or apple. Drizzle with lemon juice and walnut oil and flavor liberally with salt and pepper. Cover with plastic wrap; marinate at least 15 minutes. If preparing in advance, chill in refrigerator.

Toast walnuts: spread in a dry frying pan and heat, tossing or stirring, over medium-high heat; or bake at 350 degrees — until walnuts release fragrance and begin to darken. Rub walnuts in kitchen towel to remove skins. Chop meat roughly and set aside.

Just before serving, place lettuce in a bowl, and again season with walnut oil, salt and pepper. Place vegetable mixture in bowl with greens; toss salad gently until coated. Taste, correct seasonings and serve. (If not particularly flavorful or a bit acidic, a sprinkling of sugar or drop of honey or balsamic vinegar can help with the balance.)

Makes 4 smaller servings or 2 generous entree servings. (Add more protein such as poached fish or chicken, and you have a meal.)

Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.