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    Green salad with walnuts

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    Green salad with walnuts

    The freshness and acidity of this salad cuts through the richness of the recipe for Pulled and devilled chicken, while the walnuts add a lovely crunch. 

    • Preparation time: 5 minutes
    • Cooking time: 0 minutes
    • Total time: 5 minutes

    Serves: 6


    around 100g lambs lettuce or watercress
    1 romaine heart or cos lettuce (about 200g), chopped
    60g walnut halves, toasted

    1 tbsp red wine vinegar
    ½ tsp Dijon mustard
    3 tbsp sunfl ower oil
    2 tbsp walnut oil 


    1. To make the dressing, whisk the vinegar with the mustard and season. Whisk in the oils 1 tbsp at a time, then season again. Toss with the leaves and toasted walnuts just before serving.

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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