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
100g of walnuts
salt
pepper
1 lemon, juiced
100ml of walnut oil
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
1 red onion
2 courgettes
2 yellow courgettes
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
4 baby gem lettuces
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
100g of 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