Wild Rocket and Walnut Salad

    Wild Rocket and Walnut Salad


    5 people made this

    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.

    Serves: 8 

    • 15g butter
    • 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

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil.
    2. 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.
    3. 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.
    4. Whisk the vinegar together with the chives, parsley, dill and chervil. Whisk in walnut and groundnut oils until well combined.
    5. 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.

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