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Green salad with walnuts
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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.
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.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.