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Green salad with a walnut and lemon dressing

Name: Green salad with a walnut and lemon dressing
Yield: Serves 8
Cuisine: British recipes
Ingredients: 4 baby gem lettuce, leaves separated; 3 tbsp olive oil; 120g ciabatta, sliced into 2cm cubes; 4 tbsp extra-virgin olive oil; 2 tbsp walnut oil; 2 tbsp lemon juice; 2 garlic cloves, crushed; Pinch of caster sugar; Handful fresh chives, snipped; 25g shaved vegetarian Parmesan

Published: 30 Nov 09
Updated: 4 Mar 25

This fresh, nutty salad recipe goes well with a spread on Boxing Day or makes a classy side salad as part of a dinner party menu.

Easy
December 2009

Test kitchen approved

Serves 8
Ready in 16 minutes

This fresh, nutty salad recipe goes well with a spread on Boxing Day or makes a classy side salad as part of a dinner party menu.

Vegetarian

Nutrition: per serving

Calories: 173kcals
Fat: 14.1g (2.4g saturated)
Protein: 3.1g
Carbohydrates: 8.9g (1.3g sugar)
Salt: 0.3g

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Ingredients

4 baby gem lettuce, leaves separated
3 tbsp olive oil
120g ciabatta, sliced into 2cm cubes
4 tbsp extra-virgin olive oil
2 tbsp walnut oil
2 tbsp lemon juice
2 garlic cloves, crushed
Pinch of caster sugar
Handful fresh chives, snipped
25g shaved vegetarian Parmesan

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Method

Scatter the lettuce leaves over a large platter. Heat the olive oil in a large frying pan over a medium-high heat. Fry the ciabatta cubes for 6 minutes until browned on all sides and scatter over the salad.
Whisk together the other oils, lemon juice, garlic and sugar, and season well. Drizzle over the salad. Scatter over the chives and Parmesan.