Salads Recipes - Green Salad with Walnuts and Parmesan Recipe

Ingredients

Serve 4-6

• large bowl of mixed salad leaves, (rocket, lamb's lettuce, spring spinach, red oakleaf, frise, chicory)

• 1/2 mild onion, chopped

• 50 g/2 oz walnut pieces

• about 40 g/1 1/2 oz Parmesan cheese

Dressing:

• 5 tablespoons walnut oil

• 2 tablespoons red wine vinegar

• 1/2-1 teaspoon coarse grain mustard

• pinch of sugar

• salt and pepper

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Method:

1. If the salad leaves are large, tear them roughly, and place them in a serving bowl with the onion.

2. Lightly toast the walnuts in a dry frying pan over moderate heat, then roughly chop them and leave to cool.

3. To make the dressing, whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine.

4. Add the walnuts to the salad and pour over the dressing. Toss lightly to mix. Using a mandoline or vegetable peeler, shave the Parmesan over the salad and serve immediately.