Watercress, Pear & Celeriac Salad

Name: Watercress, Pear & Celeriac Salad
Yield: Serves 6
Cuisine: French
Ingredients: 2 large handfuls very small watercress sprigs, washed and spin-dried; ¾ small celeriac, cut into thin matchsticks [about 1½ cups]; 2 small pears [such as Josephine or Packham], on the firm side of ripe; ½ cup [50 g] walnut kernels, broken; 20 ml walnut oil; sea salt and freshly ground white pepper; 2-3 teaspoons cider vinegar; 40 ml vegetable oil; 40 ml walnut oil; a little lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is a splendid salad to serve with mildly flavoured quail or confit rabbit legs accompanied by sautéed kipfler potatoes with garlic and parsley. Should there be some reduced chicken or game stock on hand add two teaspoons to the vinaigrette, in which case a touch more vinegar might be required.

Ingredients

½ cup [50 g] walnut kernels, broken
20 ml walnut oil

Europe
Oceania
France
Australia
Side dish
Vegan
Gluten-free
Mediterranean

Method

Toss the walnut pieces and walnut oil thoroughly in a bowl, then toast in a frying pan over low heat until lightly coloured. Turn out onto a plate to cool.
To make the vinaigrette, whisk the oils and vinegar with some salt and pepper.
Place the watercress, celeriac and walnuts in a salad bowl, then add enough of the vinaigrette to moisten and toss.