Winter salad of roasted walnuts, mushrooms and golden celery hearts

Winter salad of roasted walnuts, mushrooms and golden celery hearts

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

A warming salad full of earthy flavours. Serve it on its own, or garnish with confit duck or thin slices of any smoked meats of your choice.

Ingredients

Quantity Ingredient
50g walnut halves
drizzle walnut oil
salt
1 bunch celery, inner golden heart and leaves only
100g shiitake mushrooms
200ml Walnut vinaigrette
80ml Port and red wine reduction
Confit chicken, made with duck, sliced, (optional)
or smoked meat, (optional)
pepper

Method

  1. Preheat your oven to 180°C. Heat a baking tray over a medium heat. Break the walnuts in half and scatter onto the hot tray. Drizzle with oil, season with salt and pepper and roast for 10 minutes until a deep golden brown.
  2. Pick the leaves from the celery stalks and set aside. Finely slice the celery stalks and the shiitake mushrooms and put them in a large mixing bowl. Scatter in the celery leaves and the roasted walnuts. Pour in enough walnut vinaigrette to moisten the leaves and use your fingers to tumble everything together gently.
  3. Divide the salad between 4 serving plates. Top with slices of confit or meat (if using) and drizzle more of the vinaigrette and a little port and red wine reduction around the plate. Serve immediately while the walnuts are still warm.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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