Autumn Chestnut and Beets Salad
This seasonal salad is packed with a punch of earthy goodness. You'll need;
For your croutons; 3 slices crusty sourdough bread and a little olive oil. (Heat oven to 200C/fan 180C/gas 6. Dice the bread and toss with olive oil in a small roasting tin. Add salt and pepper, then bake for around 12-15 minutes until brown and crisp.)
For the salad itself;
Lamb's lettuce (approx 70g)
Cooked chestnuts (approx 200g. Purchase as a pack or roast yourself!)
Cooked (not pickled!) beetroot. (approx 200g.)
One apple, thinly sliced.
(Optional) 5 slices of serrano ham.
And for the dressing: dice 1 small red onion and mix with 2 tablespoons of red wine vinegar, then leave for 10 mins. Mix 2 teaspoons of dijon mustard and 4 tablespoons of walnut oil with salt and pepper and whisk until slightly thickened. Stir into the onions, then pour over your salad!