Green Salad with Grapes and Candied Walnuts
Photography Olivia Galletly.
BROUGHT TO YOU BY MAINLAND
Whether as a finishing touch or to make the main event even more delicious, Mainland brings the magic
Serves: 4 - 5
INGREDIENTS
⅔ cup walnut halves
15 grams salted butter
¼ cup caster sugar
¼ teaspoon cracked black pepper
Dressing:
⅓ cup extra virgin olive oil
¼ cup red wine vinegar
1 clove garlic, crushed
1 tablespoon honey
1 teaspoon whole grain mustard
½ teaspoon table salt
Salad:
1 head cos lettuce, washed and cut into 3cm-wide chunks
3 cups wild rocket
2 celery stalks, thinly sliced
1½ cups red grapes, halved
¼ cup roughly chopped parsley
1 tablespoon finely chopped chives
1 cup shavings of Mainland Parmesan, plus extra to serve
METHOD
Equipment: Line an oven tray with baking paper.
Preheat the oven to 180°C regular bake.
Candied walnuts: Put the walnuts on the prepared tray and roast for 7 minutes. Set aside to cool.
Melt the butter in a small pot over a low heat. Add the sugar and cook until dissolved. Increase the heat to medium and continue cooking, stirring often, until the caramel starts to bubble. Remove from the heat. Be careful, the caramel can burn quickly.
Add the walnuts and stir until the walnuts are coated in the caramel. Pour back onto the lined tray and set aside to cool and harden.
Dressing: Put the dressing ingredients in a jar or container with a lid. Cover and shake vigorously to emulsify the dressing.
To assemble: Roughly chop the candied walnuts.
Put the salad ingredients in a large bowl. Add two-thirds of the candied walnuts and pour over the dressing. Toss to combine then transfer to a serving plate.
Top with the remaining walnuts and extra shavings of Mainland Parmesan.
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