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

Easy
November 2009

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.

Nutrition: per serving

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

Visit deliciousmagazine.co.uk to save recipe

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

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.

Fancy getting a copy in print?

Subscribe to our magazine

Green salad with a walnut and lemon dressing

Ingredients

Method

Pea shoot salad

Avocado, pomegranate and bean salad with hazelnut dressing

Marinated fennel and courgette salad with basil

More to discover

Green salad with a walnut and lemon dressing

Ingredients

Method

Or, how about...?

Pea shoot salad

Avocado, pomegranate and bean salad with hazelnut dressing

Marinated fennel and courgette salad with basil

More to discover