Advertisement
Les Châtaignes en Salade
Chestnut salad
- Serves
4
- Difficulty
Easy
Published 1991
Apart from their uses as a hot vegetable, chestnuts are also delicious in a salad where their slightly floury texture contrasts with the crispness of a really fresh lettuce, and the sweetness of the flavour is pointed by the vinaigrette dressing. Note that in this recipe the chestnuts are cooked in their shells.
Ingredients
500 g 1 lb - corn or vegetable oil
- vinegar
Method
Cut a slit in the shell of each nut, and put them into boiling salted water for a quarter of an hour. They should be just turning floury but should remain whole.
At the end of the cooking time, remove the pan from the heat, taking the chestnuts out a few at a time to peel them, taking care to remove all the inner skin (rubber gloves are useful here). Put them in the bottom of a salad bo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement