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Watercress, Pear & Celeriac Salad
- Serves
6
- Difficulty
Easy
Published 2010
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 20 ml
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.
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