Baby gem, courgette, walnut and Parmesan salad

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Bryn Williams' healthy take on a Caesar salad swaps mayonnaise for walnut oil, and adds walnuts and courgettes into the bargain. Toasting the walnuts is key to get that earthy, nutty flavour running through the dish, as well as giving the salad a satisfying crunch. Serve as a light summer main, or alongside a larger meal.

First published in 2018

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 160°C/gas mark 3
2
To begin, place the walnuts on a baking tray and bake for 6 minutes, until nicely toasted. Place the walnuts in a bowl, season with salt and pepper, and add the lemon juice and the walnut oil to create a dressing. Set aside
3
Cut the onion in quarters, then cut into fine slices. Slice the courgettes into ribbons using a mandoline or vegetable peeler and place on a tray. Season with some of the walnut dressing
4
Wash the baby gems, then pull the leaves away from the cores. Place them in large bowl and season with some more of the dressing
5
To assemble the salad, place three of the largest lettuce leaves in the center of each plate in a triangular shape. Scatter one third of the sliced courgettes, onions and walnuts on the lettuce, then grate over a little fresh Parmesan
6
Repeat this process twice more to create three layers in total. Finish with the rest of the dressing and a little more grated Parmesan
First published in 2018

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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