Baby Gem, Courgette, Walnut and Parmesan Salad Recipe

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.

Ingredients

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100g of walnuts
1 lemon, juiced
100ml of walnut oil
1 red onion
2 courgettes
2 yellow courgettes
4 baby gem lettuces
100g of Parmesan
salt
pepper

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Preheat the oven to 160°C/gas mark 3

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

100g of walnuts
salt
pepper
1 lemon, juiced
100ml of walnut oil

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

1 red onion
2 courgettes
2 yellow courgettes

Wash the baby gems, then pull the leaves away from the cores. Place them in large bowl and season with some more of the dressing

4 baby gem lettuces

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

100g of Parmesan

Repeat this process twice more to create three layers in total. Finish with the rest of the dressing and a little more grated Parmesan

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Bryn Williams

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.