Les Châtaignes en Salade

Chestnut salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

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.


  • 500 g (1 lb) chestnuts
  • corn or vegetable oil
  • vinegar


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