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Tuesday, October 1, 2013

Autumn chestnut and beetroot salad

A wonderfully hearty salad that contains the best of autumn's bounty: chestnuts, beetroot, garlicky buttered bread, apples, mustard, salad leaves, walnut oil, red onion etc. Served with a slice of prosciutto on top (as you can see above), but feel free to skip it in order to keep the salad simpler and vegetarian. 
Recipe slightly adapted from here.

Last year: Fig, rosemary and mascarpone tartlets.
Two years ago: Spicy Guinness mustard (Irish).

Ingredients (serves 2):
  • 3 slices of crusty garlic bread
  • 200 g cooked chestnuts
  • 70 g salad leaves (like lamb's lettuce or your favorite)
  • 200 g cooked beetroot
  • 1 small eating apple
  • 4 slices of serrano ham or prosciutto (optional)
For the dressing:
  • 1 small red onion, thinly sliced
  • 1 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • 4 tablespoons walnut oil

Prepare the garlic bread as you usually do. Halve the chestnuts (or not :P) and put them in the salad bowl.

Slice the beetroot and add it. Chop the garlic bread into bite-sized chunks and add it as well:

Chop the salad and add it. Core and dice the apple and add it.

Chop the onion and put it in a small bowl. Add the mustard, vinegar and walnut oil and mix well. The dressing is done:

Add the dressing to the salad and mix well.

It's done! Transfer to serving plates, top with serrano ham or prosciutto if using, and dig in! :)

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