Cep and Walnut Salad

Insalata di Porcini Alle Noci

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 100 g/ oz mixed salad leaves, e.g. rocket, endive, young spinach leaves
  • 8 walnuts, preferably fresh, new season (dried is acceptable)
  • 200 g/7 oz ceps (porcini), they must be perfect specimens
  • 100 g/ oz mature goat’s cheese
  • julienne of 2 sticks of tender celery heart
  • extra-virgin olive oil
  • salt


    Wash the salad leaves, dry them and divide them between 4 plates. Chop the nuts and mix them with 8 tablespoons of olive oil, season with salt. Slice the ceps very thinly and scatter them over the salad leaves. Dress the ceps with the walnut dressing. Shave the mature goat’s cheese on top.

    Sprinkle julienne of celery over the salad.