Autumn Chestnut Salad
In this vibrant salad, the earthy flavors of chestnuts and beetroot mingle with the crisp sweetness of apple, all tossed together with lamb's lettuce and a tangy Dijon dressing. Serrano ham adds a savory note and crunch, while homemade croutons bring a comforting, toasty element. This salad is a delightful symphony of textures and tastes that is sure to brighten up any meal.
— Constant Cookbook
Ingredients
- 3 slices crusty bread , cut into small cubes
- 3-4 tbsp olive oil
- 70g pack lamb's lettuce
- 175g cooked chestnuts , 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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4 - 6
Nutrition
- Calories: 396 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 9 grams protein
- Sodium Content: 1.45 milligram of sodium
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