Autumn chestnut salad
Autumn chestnut salad could be just the dairy free recipe you've been looking for. For $3.83 per serving, you get a salad that serves 4. One serving contains 530 calories, 13g of protein, and 27g of fat. Head to the store and pick up red wine vinegar, beetroot, olive oil, and a few other things to make it today. 47 people were glad they tried this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is super. Try Warm Chestnut And Apple Salad, Roast parsnip & chestnut salad, and Water Chestnut Pea Salad for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 eating apple
200g cooked beetroot (not in vinegar), peeled and diced
175g cooked chestnuts, broken into bite-sized pieces
3 slices crusty bread, cut into small cubes
2 tsp Dijon mustard
70g pack lamb's lettuce
3-4 tbsp olive oil
1 small red onion, thinly sliced
2 tbsp red wine vinegar
4-6 slices serrano ham, halved
4 tbsp walnut oil
Equipment:
bowl
oven
whisk
frying pan
Cooking instruction summary:
Heat oven to 200C/fan 180C/gas 6.Toss the bread with the olive oil in a smallroasting tin. Season with salt and pepper,spread out over a single layer, then bake for12-15 mins until the bread is browned andcrisp. Tip onto a plate lined with kitchenpaper, then leave to cool.For the dressing, mix the onion with thevinegar in a small bowl, then leave for 10 mins.Combine the mustard and oil, season withsalt and pepper, then whisk until slightlythickened. Stir into the onions, then set aside.Tip the lettuce into a large bowl. Add thechestnuts to the bowl with the beetroot.Heat a non-stick pan, add the ham, then fryquickly on each side until crisp. Just beforeserving, thinly slice the apple, then add to thebowl with the croutons. Add the dressing,then toss everything together until glistening.Pile onto 4 or 6 plates and set 2 pieces ofham on top of each.
Step by step:
1. Heat oven to 200C/fan 180C/gas 6.Toss the bread with the olive oil in a smallroasting tin. Season with salt and pepper,spread out over a single layer, then bake for12-15 mins until the bread is browned andcrisp. Tip onto a plate lined with kitchenpaper, then leave to cool.For the dressing, mix the onion with thevinegar in a small bowl, then leave for 10 mins.
2. Combine the mustard and oil, season withsalt and pepper, then whisk until slightlythickened. Stir into the onions, then set aside.Tip the lettuce into a large bowl.
3. Add thechestnuts to the bowl with the beetroot.
4. Heat a non-stick pan, add the ham, then fryquickly on each side until crisp. Just beforeserving, thinly slice the apple, then add to thebowl with the croutons.
5. Add the dressing,then toss everything together until glistening.Pile onto 4 or 6 plates and set 2 pieces ofham on top of each.
Nutrition Information:
covered percent of daily need
