A large platter of crudités – fingers of celery, carrot and chicory with rings of green and red peppers or Florentine fennel, and
Cover the walnuts with boiling water, drain and rinse under cold water. If you wish, peel the walnuts but unless the skin is bitter tasting I leave them unpeeled.
Pound the nuts to a purée with the garlic and gradually incorporate the oil and about
© 1987 Geraldene Holt. All rights reserved.