Ingredients
- Dressing
- ½ clove garlic, peeled, crushed
- 4 Tbsp extra virgin olive oil
- 1 Tbsp cider vinegar
- 1 tsp English mustard
- Sea salt and freshly ground pepper
- Salad
- 2-3 cos lettuce heads, washed, leaves kept whole
- 3-4 tender inner celery stalks, thinly sliced on the bias
- Large handful of walnut pieces, lightly toasted
- 80g cooked lentils (optional)
- Shaved parmesan cheese to finish
Cos, celery and walnut salad
Method
- • Blend all the dressing ingredients together • On a large platter, lay down a base of crisp cos lettuce • Top with ½ the celery, walnuts and lentils if usin
Comments
Thanks to Janefield Paeonies and Hydroponics for providing the cos lettuce used in the demonstration.
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