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Bryn Williams' healthy take on a Caesar salad swaps mayonnaise for walnut oil, and adds walnuts and courgettes into the bargain. Toasting the walnuts is key to get that earthy, nutty flavour running through the dish, as well as giving the salad a satisfying crunch. Serve as a light summer main, or alongside a larger meal.
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To begin, place the walnuts on a baking tray and bake for 6 minutes, until nicely toasted. Place the walnuts in a bowl, season with salt and pepper, and add the lemon juice and the walnut oil to create a dressing. Set aside
Cut the onion in quarters, then cut into fine slices. Slice the courgettes into ribbons using a mandoline or vegetable peeler and place on a tray. Season with some of the walnut dressing
To assemble the salad, place three of the largest lettuce leaves in the center of each plate in a triangular shape. Scatter one third of the sliced courgettes, onions and walnuts on the lettuce, then grate over a little fresh Parmesan
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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Baby gem, courgette, walnut and Parmesan salad
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