Baby gem, courgette, walnut and Parmesan salad

PT25M

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Ingredients

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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
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