I can’t seem to stop making salads involving toasted walnuts at the moment, but I love them, and at least they’re in season. This tart, bitter salad played foil to a rich dish of baked pumpkin with a parmesan béchamel, and was the second meal cooked in my new flat with Simon and Jack.
Served 3 as a side dish
½ head radicchio, finely sliced
3-4 radishes, finely sliced
small handful flat leave parsley, just the leaves, and kept whole
handful of chopped, toasted walnuts (toast in dry pan, take care not to burn)
green tops of 1 spring onion, finely sliced (less harsh raw in salad than white parts)
juice 1/3 lemon
1 tablespoon toasted walnut oil
2 tablespoons flavourless oil (e.g. sunflower or groundnut)
salt and pepper
How to make:
Whisk dressing, check seasoning, toss with salad ingredients.
Sliced pumpkin roasted for 40-50 minutes, covered with a parmesan-filled béchamel sauce in a dish, covered with extra grated cheese, and baked for ½ hour, until golden brown on top.