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pack walnut halves celery pear flat leaf parsley leaves blue cheese white wine vinegar sugar Walnut oil Salt
Viewed: 62 - Published at: 9 years agoIngredients
- 1 x 500 g pack Anya potatoes, washed and larger potatoes cut in half.
- 1 x 100 g pack walnut halves, break some of the walnuts in half
- 1 head celery
- 1 x Ripe pear eg Williams, Comice etc, cored and cut into chunks
- 1 Tbsp. Coarsely minced flat leaf parsley leaves
- 150 gm Gorgonzola or possibly similar blue cheese, crumbled into chunks (5z)
- 2 Tbsp. White wine vinegar
- 1 tsp Sugar
- 5 Tbsp. Walnut oil Salt and freshly grnd black pepper
Method
- Cook the potatoes till tender following instructions on the pack.
- Meanwhile place the walnut halves and pcs on a baking tray and roast in a warm oven (200 C, 400 F, Gas Mark 6) for 5-10 min or possibly toast under a warm grill for 3-5 min.
- Allow to cold.
- Cut the base off the celery and throw away.
- Separate any celery sticks and retain any celery leaves and wash and pat dry.
- Trim and slice the celery sticks on the diagonal into chunks.
- When the potatoes are cooked, drain well and allow to cold till just hot.
- Place into a serving bowl.
- Add in the toasted walnuts, celery and pear chunks, parsley leaves and blue cheese chunks to the potatoes.
- Mix together the dressing ingredients adding seasoning to taste and pour over the salad ingredients tossing together to thoroughly coat.
- Notes Serve immediately.
- NOTES : Waxy textured Anya potatoes complimented with crisp celery, pear and crunchy walnuts in a walnut oil dressing.
