Baby gem, courgette, walnut and Parmesan salad
Item 1 of 1
Bryn Williams' healthy take on a Caesar salad swaps mayonnaise for walnut oil, and adds walnuts and courgettes into the bargain. Toasting the walnuts is key to get that earthy, nutty flavour running through the dish, as well as giving the salad a satisfying crunch. Serve as a light summer main, or alongside a larger meal.
First published in 2018
discover more:
Ingredients
Metric
Imperial
- 100g of walnuts
- 1 lemon, juiced
- 100ml of walnut oil
- 1 red onion
- 2 courgettes
- 2 yellow courgettes
- 4 baby gem lettuces
- 100g of Parmesan
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
3
Cut the onion in quarters, then cut into fine slices. Slice the courgettes into ribbons using a mandoline or vegetable peeler and place on a tray. Season with some of the walnut dressing
- 1 red onion
- 2 courgettes
- 2 yellow courgettes
4
Wash the baby gems, then pull the leaves away from the cores. Place them in large bowl and season with some more of the dressing
5
To assemble the salad, place three of the largest lettuce leaves in the center of each plate in a triangular shape. Scatter one third of the sliced courgettes, onions and walnuts on the lettuce, then grate over a little fresh Parmesan
- 100g of Parmesan
6
Repeat this process twice more to create three layers in total. Finish with the rest of the dressing and a little more grated Parmesan
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024