A tasty, healthy and simple winter salad with the added bonus of one of my favourite winter store cupboard ingredients of pickled walnuts. Try adding some to a beef stew to give it an extra savoury flavour.
Ingredients
- 60g walnuts
- 3 apples, skin left on, cored & cut into small chunks
- 4 sticks of celery, chopped into small chunks, include the leaves too
- A small handful of fresh parsley, chopped
- 3 pickled walnuts, finely chopped
For the vinaigrette
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 4 tablespoons of olive oil
- 2 tablespoons apple cider vinegar
- Sea salt and freshly ground black pepper
Method
- Toast the walnuts in the ESSE until lightly golden and aromatic. Leave to cool.
- In a bowl, mix the apples, celery, parsley, pickled walnuts and the toasted walnuts roughly chopped. Give it a good stir.
- Make the vinaigrette by placing all the ingredients together in a small bowl and whisk to emulsify then add enough of the vinaigrette to coat the salad. Leave any leftover salad dressing in a jam jar for another salad.
Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
