I made this for dinner today and really enjoyed it; the boiled celery is a particularly good addition. It was filling enough for two of us to eat with no supplement (though we *did* eat pizza for lunch).
a handful of new potatoes – around 6 or 7
2 celery sticks, cut into 2 inch lengths
a handful of walnuts
a handful of diced smoked bacon
a wedge of soft blue cheese (doesn’t matter which), torn into small chunks
½ an on onion with the skin on
1 head of chicory
a double handful of baby spinach
1 teaspoon of mustard
1 tablespoon of red wine vinegar
2 tablespoons of sunflower oil
½ tablespoon of lukewarm water
salt and pepper
How to make:
Place the ½ onion sprinkled with salt in an oven pre-heated to 180C with the lardons for 20 minutes in a small roasting tin.
Meanwhile, place the potatoes in a pan of cold water with a good pinch of salt and bring to the boil. When boiling, add in the celery and boil until the potatoes and celery are tender then drain. Cut the potatoes into halves or quarters depending on their size.
Toast the walnuts carefully in a dry pan.
Mix the dressing together and taste for seasoning.
Remove the lardons from the oven when cooked. Leave the onion in if it needs a bit more time to soften. When the onion is soft separate the leaves of onion and add to the bowl with all the other ingredients.
When everything is cooked, mix together in a serving bowl with the dressing and eat.