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Corn Salad with Walnuts

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Corn Salad with Walnuts

The perfect corn salad with walnuts recipe with a picture and simple step-by-step instructions.

  • 1 pck Lamb’S lettuce (Rapunzel)
  • 2 Tomatoes
  • 30 ml Grapeseed oil and walnut oil
  • 20 ml Balsamic vinegar
  • 1 tsp Mustard
  • Salt and pepper
  • 6 Walnuts
  • Dried cranberries
  • Pine nuts
  • 1 Tl Honey liquid
  • Pumpkin seed oil
  1. Dry roast the walnuts and pine nuts in a pan. Wash the lettuce and spin the tomatoes cut into small wedges.
  2. For the dressing, beat the oil (except pumpkin seed oil), balsamic vinegar, mustard and honey with a magic wand, add salt and pepper and season to taste. If necessary, add vinegar or oil.
  3. Put the salad in a bowl and mix with the dressing. Add the tomatoes, place on a Teler, top with the roasted walnuts, pine nuts and cranberries, then drizzle some pumpkin seed oil over it.
Dinner
European
corn salad with walnuts

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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