Name: Autumn chestnut salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 3 slices crusty bread cut into small cubes; 3-4 tbsp olive oil; 70g pack lamb's lettuce; 175g cooked chestnut broken into bite-sized pieces; 200g cooked beetroot (not in vinegar), peeled and diced; 4-6 slices serrano ham halved; 1 eating apple; 1 small red onion thinly sliced; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 4 tbsp walnut oil

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Autumn chestnut salad

Autumn chestnut salad

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Ready-cooked chestnuts add an interesting bite to this seasonal salad

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Ingredients

Nutrition

Units:

MetricUS

3 slices crusty bread

cut into small cubes
3-4 tbsp olive oil
70g pack lamb's lettuce
175g cooked chestnut

broken into bite-sized pieces
200g cooked beetroot

(not in vinegar), peeled and diced
4-6 slices serrano ham

halved
1 eating apple

For the dressing

1 small red onion

thinly sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
4 tbsp walnut oil

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Nutrition: per serving

kcal396
fat23g
saturates3g
carbs41g
sugars13g
fibre0g
protein9g
salt1.45g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Toss the bread with the olive oil in a small roasting tin. Season with salt and pepper, spread out over a single layer, then bake for 12-15 mins until the bread is browned and crisp. Tip onto a plate lined with kitchen paper, then leave to cool.
step 2

For the dressing, mix the onion with the vinegar in a small bowl, then leave for 10 mins. Combine the mustard and oil, season with salt and pepper, then whisk until slightly thickened. Stir into the onions, then set aside.
step 3

Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Just before serving, thinly slice the apple, then add to the bowl with the croutons. Add the dressing, then toss everything together until glistening. Pile onto 4 or 6 plates and set 2 pieces of ham on top of each.

Recipe from Good Food magazine, November 2008

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A star rating of 4.8 out of 5.5 ratings

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