Description
Bryn Williams’ Baby gem, courgette, walnut and Parmesan salad is a refreshing dish that brings together the vibrant flavors of seasonal vegetables, crunchy walnuts, and savory Parmesan. Perfect for summer gatherings or as a light dinner option, this salad is not only quick to prepare but also versatile enough to complement a variety of meals. The crispness of baby gem lettuce pairs beautifully with tender courgettes and the nutty crunch of toasted walnuts, all brought together by a zesty lemon dressing. With its bright colors and delightful textures, this salad is sure to impress at your next meal.
Ingredients
Scale
- 100g walnuts
- 1 lemon (juiced)
- 100ml walnut oil
- 1 red onion
- 2 courgettes
- 2 yellow courgettes
- 4 baby gem lettuces
- 100g Parmesan
- Salt
- Pepper
Instructions
- Preheat your oven to 160°C/gas mark 3.
- Spread walnuts on a baking tray and toast for about 6 minutes until golden. Season with salt and pepper, then mix in lemon juice and walnut oil to create the dressing.
- Slice the red onion into quarters and finely chop. Use a mandoline or peeler to create ribbons from the courgettes.
- Wash baby gem leaves thoroughly and season them with some of the dressing.
- Assemble the salad by layering baby gem leaves with courgettes, onions, walnuts, and grated Parmesan on each plate.
- Repeat layers for three total layers, drizzling remaining dressing on top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: Approximately 250g
- Calories: 400
- Sugar: 3g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg