About this recipe:A moreish salad, which is nutty and highly flavoured. Rocket is tossed with a herb-walnut oil dressing, then garnished with crunchy, caramelised walnuts. Serve as a starter or a side dish.
110g dark brown soft sugar
350g walnut halves
125ml apple cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/4 teaspoons chopped fresh dill
1 tablespoon chopped fresh chervil
125ml walnut oil
125ml groundnut oil
285g wild rocket leaves
salt to taste
ground multi-coloured peppercorns to taste
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat oven to 230 C / Gas 8. Line a baking tray with foil.
Melt butter in a small saucepan over medium heat. Stir in dark brown soft sugar and cook until the sugar has melted and turned deep brown, but not burnt, 5 to 8 minutes.
Once the sugar has browned, stir in walnut halves until coated with caramelised sugar. Spread out onto prepared baking tray and place into preheated oven. Cook until the centre of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
Whisk the vinegar together with the chives, parsley, dill and chervil. Whisk in walnut and groundnut oils until well combined.
To serve, toss the rocket with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with walnuts.