Wild Rocket and Walnut Salad

    40 min

    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.

    6 people made this

    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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    Reviews in English (3)


    One winner of a salad for sure! Due to allergies did not use the peanut oil. A must to impress guests! Thank you so very much Doppio!  -  09 Sep 2007  (Review from Allrecipes US | Canada)


    I really enjoyed this. It had a really different flavor and would be excellent to serve to guests for something a little different. I scaled it down to 4 people. I used spring mix and went a little heavier on the chopped fresh spices in the dressing. I had no fresh dill, so I used dried instead. Very nice, light, nutty flavor. Thanks for the great recipe!  -  18 Jun 2007  (Review from Allrecipes US | Canada)


    Be careful not to burn the walnuts. They can toast up fast. Also mix dressing separately and pour over greens. Delicious side! Perfect with Arugula.  -  11 Nov 2008  (Review from Allrecipes US | Canada)